How To Prepare
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. 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 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 and cranberries to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.
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- 6 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallot
- 3/4 teaspoon curry powder
- 1 cup apple cider
- 1 teaspoon cider vinegar
- 1 pound dry sea scallops, (see Shopping Tip), tough muscle removed
- 1/4 teaspoon freshly ground pepper
- 8 cups mixed salad greens
- 1 tart apple, such as Granny Smith, diced
- 1/4 cup dried cranberries (unsweetened)
Ingredients
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