Lettuce, spring mix (mesclun)
(mixed salad greens)
6 tsp
Olive Oil, Extra Virgin
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
Instructions
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.
Enjoy!
Notes:
A rich source of potassium and dietary fiber, this salad is topped with scallops and great for a complete lunch.
