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Seared Scallops with Port-Poached Figs and Apple Salad

  • 4servings
  • 424calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C
MineralsNatrium, Fluorine, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup dried figs

  2. 1 cup port or other sweet red wine

  3. 2 tablespoons sugar

  4. 2 tablespoons balsamic vinegar

  5. 2 tablespoons orange juice

  6. 2 Granny Smith apples, peeled and sliced (about 1 pound)

  7. 1 tablespoon extravirgin olive oil, divided

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 1 pound sea scallops

  11. 4 cups gourmet salad greens

  12. 1 tablespoon minced fresh chives

Instructions Jump to Ingredients ↑

  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.

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