Seared Scallops with Port-Poached Figs and Apple Salad

Seared Scallops with Port-Poached Figs and Apple Salad Recipe
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

Recipe from

Cooking Light

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


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.

Chef James Boyce,

Montage Resort and Spa, Laguna Beach, California,

Cooking Light

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note