Warm Scallop And Spinach Salad

Warm Scallop And Spinach Salad
Warm Scallop And Spinach Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • PRALINE:

  • 1/3

    cup pecans chopped fine

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon cayenne or to taste

  • 3

    tablespoons sugar

  • SALAD:

  • 3/4

    pound sea scallops

  • 1

    tablespoon all-purpose flour

  • 3/4

    teaspoon salt

  • 3/4

    teaspoon ground cumin

  • 1/8

    teaspoon cayenne

  • 1/2

    tablespoon unsalted butter

  • 1

    tablespoon olive oil

  • 3

    tablespoons fresh lemon juice

  • 3

    tablespoons extra-virgin olive oil

  • 3/4

    teaspoon Dijon mustard

  • 1

    large firm ripe avocado

  • 7

    cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves washed well, and spun dry

Directions

To make Praline: In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container. Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of waxed paper combine flour, salt, cumin and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately-high heat until foam subsides and saute scallops, flat-sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly. In a large bowl whisk together lemon juice, extra-virgin olive oil, mustard, and salt and pepper, to taste, until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi, and praline and gently toss to coat. This recipe yields 6 servings.

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