Seared Scallops with Port-Poached Figs and Apple Salad

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. Place 1 cup of greens on each of 4 plates. Divide apple mixture and scallops evenly among salads; sprinkle with chives.