Seared Scallops with Port-Poached Figs and Apple Salad

Seared Scallops with Port-Poached Figs and Apple Salad
Photo by Randy Mayor

Ingredients

  • 1 tablespoon extravirgin olive oil, divided
  • 1 cup port or other sweet red wine
  • 2 Granny Smith apples, peeled and sliced (about 1 pound)
  • ½ teaspoon salt
  • 4 cups gourmet salad greens
  • 1 pound sea scallops
  • 1 tablespoon minced fresh chives
  • + 17 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 Granny Smith apples, peeled and sliced (about 1 pound)
    • 1 pound sea scallops
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil, divided
    • 1 cup dried figs
    • 1 cup dried figs
    • 4 cups gourmet salad greens
    • 2 tablespoons orange juice
    • 2 tablespoons orange juice
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon minced fresh chives
    • 2 tablespoons sugar
    • 1 cup port or other sweet red wine
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon salt
    • 2 tablespoons sugar

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 ...

View full recipe at My Recipes

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