Tatsoi and warm scallop salad with spicy pecan praline

6 servings

Ingredients

Quantity Ingredient
=== FOR THE PRALINE ===
⅓ cup Pecans; chopped fine
½ teaspoon Salt
⅛ teaspoon Cayenne; or to taste
3 tablespoons Sugar
=== FOR THE SALAD ===
¾ pounds Sea scallops
1 tablespoon All-purpose flour
¾ teaspoon Salt
¾ teaspoon Ground cumin
⅛ teaspoon Cayenne
½ tablespoon Unsalted butter
1 tablespoon Olive oil
3 tablespoons Fresh lemon juice
3 tablespoons Extra-virgin olive oil
¾ teaspoon Dijon mustard
Salt; to taste
Freshly-ground black pepper; to taste
1 large Firm ripe avocado
7 cups Tatsoi; or baby spinach leaves, washed well,
And spun dry

Directions

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 ½-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. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-08-1998

Recipe by: Sara Moulton

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