Curried Scallop and Apple Salad

INGREDIENTS:

• 6 Teaspoons Olive Oil, Divided
• 1/2 Cup Shallot, Thinly Sliced
• 3/4 Teaspoon Curry Powder
• 1 Cup Apple Cider
• 1/2 Teaspoon Salt, Divided
• 1 Teaspoon Cider Vinegar
• 1 Pound Dry Sea Scallops
• 1/4 Teaspoon Fresh Ground Pepper
• 8 Cups Mixed Greens
• 1 Granny Smith Apple, Diced
• 1/4 Cup Dried Cranberries
• 1/4 Cup Sliced Almonds, Toasted

DIRECTIONS:

• Heat 2 teaspoons of oil in a large skillet over medium heat.
  
• Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
  
• Add cider, 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 and wipe the skillet clean.
• 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.
  
• Add salad greens, apple, cranberries and almonds to the large bowl, and toss to coat.
• Top with the scallops and drizzle with the reserved 1/4 cup dressing.

This quick fall dinner takes less than 1/2 hour to prepare, start to finish. The curry is perfect compliment to the tart apple and sweet cranberries.
Enjoy!

This recipe is from Eating Well magazine.