Seared Scallops with Port-Poached Figs and Apple Salad

1 cup dried figs
1 cup port or other sweet red wine
2 tbsp. sugar
2 tbsp. balsamic vinegar
2 tbsp. orange juice
2 Granny Smith apples, peeled and sliced
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. white pepper
1 lb. sea scallops
4 cups gourmet salad greens
1 tbsp. minced fresh chives

Trim stems from figs. Combine figs and next 4 ingredients 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 1 tsp. oil, stirring
well with a whisk. Pour over apple mixture; toss gently to coat.

Sprinkle salt and pepper over scallops. Heat 2 tsp. oil in a large nonstick
skillet over medium-high heat. Add scallops; cook 2 minutes on each side or
until scallops are done.

Place 1 cup of greens on each of 4 plates. Divide apple mixture and scallops
evenly among salads; sprinkle with chives.