Seared Scallops with Port-Poached Figs and Apple Salad

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Seared Scallops with Port-Poached Figs and Apple SaladRecipe
Randy Mayor; Katie Stoddard
This salad contrasts temperatures and flavors--the warm scallops rest atop cool greens, and the combination of tart apples and vinegar is tamed with the sweetness of figs and port.
4 servings


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1 cup dried figs
1 cup port or other sweet red wine
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons orange juice
2 Granny Smith apples, peeled and sliced (about 1 pound)
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
4 cups gourmet salad greens
1 tablespoon minced fresh chives


Trim stems from figs. Combine figs and next 4 ingredients (figs through orange juice) in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Remove from heat. Remove figs with a slotted spoon, reserving cooking liquid. Cool figs slightly, and cut in half lengthwise. Combine figs and apple in a bowl. Combine cooking liquid and 1 teaspoon oil, stirring well with a whisk. Pour over apple mixture; toss gently to coat.

Sprinkle salt and pepper over scallops. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallops; cook 2 minutes on each side or until scallops are done.

Place 1 cup of greens on each of 4 plates. Divide apple mixture and scallops evenly among salads; sprinkle with chives.

Created date

March 2004

Nutritional Information

Calories 424
Caloriesfromfat 11 %
Fat 5.2 g
Satfat 0.7 g
Monofat 2.7 g
Polyfat 1 g
Protein 21.6 g
Carbohydrate 61.3 g
Fiber 7.9 g
Cholesterol 37 mg
Iron 1.9 mg
Sodium 493 mg
Calcium 128 mg