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Randy Mayor; Katie Stoddard Photo by: Randy Mayor; Katie Stoddard

Seared Scallops with Port-Poached Figs and Apple Salad

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.

Cooking Light APRIL 2004

  • Yield: 4 servings

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

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.

Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 11%
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 21.6g
  • Carbohydrate: 61.3g
  • Fiber: 7.9g
  • Cholesterol: 37mg
  • Iron: 1.9mg
  • Sodium: 493mg
  • Calcium: 128mg
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