Shawnee Irmen shared another recipe that she enjoys at her house.  She made it up one day with random ingredients she had on-hand.


1 cup dried figs

1 cup port or other sweet red wine

2 tablespoons sugar

2 tablespoons balsamic vinegar

2 tablespoons orange juice

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

1 tablespoon extra virgin olive oil, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sea scallops

4 cups gourmet salad greens

½ cup crumbled goat cheese

1 tablespoon minced fresh chives


Step 1

Trim stems from figs. Combine figs and next four 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 one teaspoon oil, stirring well with a whisk. Pour over apple and fig mixture; toss gently to coat.

Step 2

Sprinkle salt and pepper over scallops. Heat two teaspoons oil in a large nonstick skillet over medium-high heat. Add scallops; cook two minutes on each side or until scallops are done.

Step 3

Place one cup of greens on each of four plates. Divide apple mixture and scallops evenly among salads; sprinkle with chives and goat cheese.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to

If you found an error, highlight it and press Shift + Enter or click here to inform us.

Print Friendly