Tatsoi And Warm Scallop Salad With Spicy Pecan Praline
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
51
Sourness
42
mins
Prep time (avg)
3
Difficulty
Ingredients:
1 cup
Pecan (chopped fine)3 tsp
Salt1 tsp
Cayenne3 tbsps
Sugar1360 g
Sea Scallops1 tbsp
All-Purpose Flour3 tsp
Ground Cumin1 tbsp
Unsalted Butter1 tbsp
Olive Oil3 tbsps
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil3 tsp
Dijon MustardDirections:
1
Make praline: In a bowl stir together pecans, salt, and cayenne
2
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
3
Add pecan mixture and stir to coat nuts with caramel
4
Spoon praline onto a sheet of foil and cool
5
Transfer praline to a cutting board and chop fine
6
Praline can be made 3 days ahead and kept in an airtight container
7
Remove tough muscle from side of each scallop if necessary and halve any large scallops
8
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
9
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
10
Remove skillet from heat and cool scallops slightly
11
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified
12
Peel and pit avocado and cut into 1/2-inch-thick wedges
13
Cut wedges in half crosswise and add to dressing
14
Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat
15
In a bowl stir together pecans, salt, and cayenne
16
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
17
Add pecan mixture and stir to coat nuts with caramel
18
Spoon praline onto a sheet of foil and cool
19
Transfer praline to a cutting board and chop fine
20
Praline can be made 3 days ahead and kept in an airtight container
21
Remove tough muscle from side of each scallop if necessary and halve any large scallops
22
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
23
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
24
Remove skillet from heat and cool scallops slightly
25
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified
26
Peel and pit avocado and cut into 1/2-inch-thick wedges
27
Cut wedges in half crosswise and add to dressing
28
Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat