Farm Fresh To You - Recipe for Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

(can be prepared in 45 minutes or less)

	For Praline:
1/3	C. pecans, chopped finely	1/2	tsp. salt
1/8	tsp. cayenne, or to taste	3	Tbs. sugar
	For Salad:
6	C. mixture of tatsoi & spinach greens, washed & spun dry	1	Tbs. flour
3	Tbs. extra-virgin olive oil	3/4	tsp. salt
3	Tbs. fresh lemon juice	1/4	tsp. cayenne
3/4	tsp. Dijon mustard	1/2	unsalted butter
1	tsp. ground cumin	1	Tbs. olive oil
3/4	lb. sea scallops	1	large avocado

	Make Praline: In a bowl, stir together pecans, salt, and cayenne. In a small heavy skillet cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling 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 ahead of time. Make Salad: 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 sautee scallops, flat side down, until golden and just cooked through, about 2 minutes on each flat side. Remove from heat and cool slightly. In a large bowl, whisk together lemon juice, extra-virgin olive oil, mustard, and salt & 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 skellet, tatsoi/spinach mixture, and praline and gently toss to coat.