Seared Scallops with Port-Poached Figs and Apple Salad

Name: Seared Scallops with Port-Poached Figs and Apple Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 237 milliliters dried figs; 1 Tbsp extravirgin olive oil, divided; 1 Tbsp minced fresh chives; 454 grams Granny Smith apples, peeled and sliced (about; 2 Tbsps orange juice; 237 milliliters port or other sweet red wine; 946 milliliters gourmet salad greens; 1 teaspoons salt; 454 grams sea scallops; 2 Tbsps sugar

One portion of this dish contains about 2g of protein, 4g of fat, and a total of 320 calories. This recipe serves 4. If $3.48 per serving falls in your budget, Seared Scallops with Port-Poached Figs and Apple Salad might be a great gluten free and vegan recipe to try. If you have orange juice, pepper, chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim stems from figs.

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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.

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Orange Juice

Figs

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Sauce Pan

Remove from heat.

Remove figs with a slotted spoon, reserving cooking liquid. Cool figs slightly, and cut in half lengthwise.

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Figs

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Slotted Spoon

Combine figs and apple in a bowl.

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Apple

Figs

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Bowl

Combine cooking liquid and 1 teaspoon oil, stirring well with a whisk.

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Cooking Oil

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Whisk

Pour over apple mixture; toss gently to coat.

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Apple

Sprinkle salt and pepper over scallops.

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Salt And Pepper

Scallops

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add scallops; cook 2 minutes on each side or until scallops are done.

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Scallops

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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Scallops

Chives

Greens

Apple

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 0teaspoons

freshly ground black pepper 237milliliters

dried figs 1Tbsp

extravirgin olive oil, divided 1Tbsp

minced fresh chives 454grams

Granny Smith apples, peeled and sliced (about 2Tbsps

orange juice 237milliliters

port or other sweet red wine 946milliliters

gourmet salad greens 1teaspoons

salt 454grams

sea scallops 2Tbsps

sugar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.