Curried Scallop-Apple Salad

• 6 teaspoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced shallot
• 3/4 teaspoon curry powder
• 1 cup apple cider
• 1/2 teaspoon cider vinegar
• 1 pound ***dry sea scallops, tough muscle removed
• 1/4 teaspoon freshly ground pepper
• 8 cups mixed salad greens
• 1 tart apple diced
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted

1. 1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 monutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
2. 2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2-3 minutes each side. Transfer to plate.
3. 3. Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

extravirgin olive oil, shallot, curry powder, apple cider, cider vinegar, pound, freshly ground pepper, mixed salad greens, apple, cranberries, almonds

Taken from www.epicurious.com/recipes/member/views/curried-scallop-apple-salad-50010830 (may not work)