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.
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
How to Make It
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.
Montage Resort and Spa, Laguna Beach, California
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