Randy Mayor; Katie Stoddard
4 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

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

You May Like

Ratings & Reviews

vinbl1952's Review

September 16, 2010
I love this recipe; it doesn't even need to be served with greens. The sauce works very well with the scallops alone. Yes, the port and figs can overwhelm the delicate flavor of the scallops, but this happens largely when the scallops aren't seared well enough to be assertive in their own right.