1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.
Shopping tip: Be sure to buy "dry" sea scallops. "Wet" scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly.
Tip: Place sliced almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 291
- Calories from fat 99
- Total Fat 11gm 17%
- Sodium 483mg 20%
- Total Carbohydrates 28gm 9%
- Fiber 3gm 12%
- Protein 21gm
- Cholesterol 37mg 12%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.