Warm Scallop And Spinach Salad
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1360 g
Sea Scallops1 tbsp
All-Purpose Flour1 tsp
Salt3 tsp
Ground Cumin1 tsp
Cayenne (to taste)1 tbsp
Unsalted Butter1 tbsp
Olive Oil3 tbsps
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil3 tsp
Dijon Mustard1 large
Avocado (firm-ripe)1 cup
Pecan (chopped fine)3 tbsps
SugarDirections:
1
Remove tough muscle from side of each scallop if necessary and halve any large scallops
2
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
3
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
4
Remove skillet from heat and cool scallops slightly
5
In a large bowl whisk together lemon juice, extra-virgin olive oil, mustard, and salt and pepper, to taste, until emulsified
6
Peel and pit avocado and cut into 1/2-inch-thick wedges
7
Cut wedges in 1/2 crosswise and add to dressing
8
Add scallops with any liquid remaining in skillet, tatsoi, and Praline and gently toss to coat
9
In a bowl stir together pecans, salt, and cayenne
10
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
11
Add pecan mixture and stir to coat nuts with caramel
12
Spoon praline onto a sheet of foil and cool
13
Transfer praline to a cutting board and chop fine
14
Praline can be made 3 days ahead and kept in an airtight container