Warm Scallops and Avocado Salad (Paul Anka) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Last Suppers, If the World Ended Tomorrow, What Would Be Your Last Meal?, James L. Dickerson. Note, the recipe said 2 platefuls of spinach so I made it 2 cups for purposes of inputting the recipe. Ingredients:
2 cups chicken broth, homemade |
3/4 cup sea scallops |
1/2 cup olive oil |
1 1/2 teaspoons sherry wine vinegar |
1 teaspoon dijon mustard |
salt |
fresh ground pepper |
2 cups fresh spinach, cut in a chiffonade (thin strips) |
1 avocado, sliced and sprinkled with |
lemon juice |
toasted walnuts |
Directions:
1. Heat broth to a high simmer-do not boil.
2. Add scallops, cover, and cook until just barely done, about 2-3 minutes.
3. Turn off the heat and pour scallops and broth into a bowl that has been set into another larger bowl of ice all the way up the sides; set aside until ready to assemble salad.
4. Meanwhile, in a small saucepan, combine olive oil, sherry wine vinegar, mustard, and season to taste with salt and pepper; heat to simmer.
5. Just before serving, remove scallops from broth and slice thinly into rounds.
6. Make a bed of spinach on each of the 2 plates and arrange avocados in a star pattern on top of the spinach.
7. Arrange scallops atop avocados and sprinkle with walnuts.
8. Pour the hot dressing over all.
9. Serve at once.
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