Seared Scallops With Port-Poached Figs And Apple Salad

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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 extravirgin olive oil, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sea scallops

4 cups gourmet salad greens

1 tablespoon minced fresh chives

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