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.

Broiled Coconut Curry Tilapia

INGREDIENTS:

• 1 Teaspoon Dark Sesame Oil
• 2 Teaspoons Fresh Ginger
• Minced
• 2 Tablespoons Garlic
• Minced
• 1 Cup Red Bell Pepper
• Finely Chopped
• 1 Cup Green Onion
• Finely Chopped
• 1 Teaspoon Curry Powder
• 2 Teaspoons Red Curry Paste
• 1/2 Teaspoon Ground Cumin
• 1 Squeeze of Sriracha Sauce
• 4 Teaspoons Soy Sauce
• 1 Tablespoon Brown Sugar
• 1/2 Teaspoon Salt
• 14 Ounces Coconut Milk
• 2 Tablespoons Fresh Cilantro
• Chopped
• 4 Tilapia Fillets
• 3 Cups Basmati Rice
• Cooked
• 1 Lime
• Quartered

DIRECTIONS

• Preheat Broiler
• Heat 1/2 teaspoon oil in a large skillet over medium heat
• Add ginger and garlic and cook for about 1 minute
• Add peppers and onion and cook for another minute
• Stir in curry powder, curry paste, cumin and sriracha and cook for another minute
• Add soy sauce, sugar, 1/4 teaspoon salt and coconut milk and bring to a simmer
• Remove from heat and stir in cilantro
• Brush fish with remaining oil and salt
• Broil fish for about 7 minutes, or until fish flakes
• Plate fish over rice and spoon coconut curry sauce over both
• Serve with a quarter lime

This dish is very colorful and full of flavor. Make sure to serve it with a lot of rice to soak up all the tasty sauce. We estimate this meal to be around 375 calories.

Thanks to Kelley Bean's Aunt Jane for mailing this recipe!

Enjoy.