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Hispanic couple preparing food

Source: Tetra Images / Getty


6 teaspoon extra-virgin olive oil, divided

1/2 cup thinly sliced shallot

3/4 teaspoon curry powder

1 cup apple cider

1/2 teaspoon salt, divided

1 teaspoon cider vinegar

1 pound dry sea scallops (see Shopping Tip), tough muscle removed

1/4 teaspoon freshly ground pepper

8 cup mixed salad greens

1 tart apple, such as Granny Smith, diced

1/4 cup dried cranberry

1/4 cup sliced almond, toasted (see Tip)


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.

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