Curried Scallop-Pear Salad
Curried Dressing1/4 cup onion, diced
1 teaspoon olive oil
3/4 teaspoon curry powder
1 cup apple cider (doesn't seem to be any in the stores right now, so I used my son's Apple Jack!)
1 teaspoon cider vinegar
Saute onion in olive oil with curry powder for 3 minutes. Add apple jack and reduce to 3/4 cup. Remove from heat. Stir in vinegar.
Scallops & Pears
Saute scallops in oil for 3 minutes.
6 ounce scallops
1 teaspoon canola oil
1 pear, peeled and diced
Saute 2 minutes.
Add 1/2 cup dressing, prunes, peppers and asparagus.
2 tablespoons diced prunes
2 mini sweet peppers, cut in rings
1/2 cup diced asparagus (I precooked this by microwaving for 2 minutes)
Simmer for 4 minutes.
Serve over spinach.
1 1/2 cups fresh spinach
Garnish with tomatoes and toasted crushed pecans.
1/4 cup grape tomatoes, quartered
2 tablespoons crushed toasted pecans
Serve with reserved dressing.
Though it's not summer yet, we're planning our first picnic of the season tomorrow. Last summer we took weekly picnics to pretty places nearby. So tonight's "Hurried Curry" was prepared along with 2 other dishes I'll take on the picnic. Happy Friday!