Curried Scallop-Apple Salad

12 25 352
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Curried Scallop-Apple Salad
Health Rating


1 medium Apple (diced)
1 cup Apple cider
1 dash Black pepper (freshly ground)
1/4 cup Cranberries, dried
3/4 tsp Curry powder
8 cup Lettuce, spring mix (mesclun) (mixed salad greens)
6 tsp Olive oil
1/2 tsp Salt
450 gm Scallop, raw (dry)
1/2 cup chopped Shallots (thinly sliced)
1 cup Sliced almonds (toasted)
1 tsp Apple cider vinegar


Heat 2 teaspoons olive oil in a large non-stick 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.

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.

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.



A rich source of potassium and dietary fiber, this salad is topped with scallops and great for a complete lunch.

Nutrition Facts

Per Portion

Calories 352
Calories from fat 170
Calories from saturated fat 18.2
Total Fat 18.8 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 12.0 g
Cholesterol 27 mg
Sodium 792 mg
Potassium 945 mg
Total Carbohydrate 27.5 g
Dietary Fiber 6.0 g
Sugars 10.8 g
Protein 21.1 g

Dietary servings

Per Portion

Fruit 0.5
Meat 1.3
Meat Alternative 0.6
Vegetables 2.1

Energy sources