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
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.
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.
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 GoodNews@consulatehc.com.
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