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 |
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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.
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