Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4


1 medium Apple (diced)
1 cup Apple cider
1/4 tsp 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.


Nutrition Facts

Per Portion

Calories 378
Calories from fat 178
Calories from saturated fat 18.8
Total Fat 19.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 12.6 g
Cholesterol 27 mg
Sodium 795 mg
Potassium 982 mg
Total Carbohydrate 28.5 g
Dietary Fiber 6.4 g
Sugars 11.2 g
Protein 21.6 g

Dietary servings

Per Portion

Fruit 0.5
Meat 1.3
Meat Alternative 0.6
Vegetables 2.3

Energy sources



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