Tatsoi and Warm Scallop Salad with Spicy Pecan Praline |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
1/3 cup pecans, chopped fine |
1/2 teaspoon salt |
1/8 teaspoon cayenne, or to taste |
3 tablespoons sugar |
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 (preferably california) |
7 cups tatsoi (thick, spoon-shaped asian greens) or baby spinach leaves, washed well and spun dry |
Directions:
1. 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.
2. Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax 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 sauté 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.
3. 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 or spinach, and praline and gently toss to coat.
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