Warm Scallop And Spinach Salad
By á-170456
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
Details
Servings 6
Preparation
Step 1
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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