Ingredients Jump to Instructions ↓

  1. For The Praline

  2. 1/3 cup 48g / 1.7oz Pecans - chopped fine

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/8 teaspoon 0.6ml Cayenne - or to taste

  5. 3 tablespoons 45ml Sugar

  6. For The Salad

  7. 3/4 lb 340g / 11oz Sea scallops

  8. 1 tablespoon 15ml All-purpose flour

  9. 3/4 teaspoon 3.8ml Salt

  10. 3/4 teaspoon 3.8ml Ground cumin

  11. 1/8 teaspoon 0.6ml Cayenne

  12. 1/2 tablespoon 7 1/2ml Unsalted butter

  13. 1 tablespoon 15ml Olive oil

  14. 3 tablespoons 45ml Fresh lemon juice

  15. 3 tablespoons 45ml Extra-virgin olive oil

  16. 3/4 teaspoon 3.8ml Dijon mustard

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 1 Firm ripe avocado (large)

  20. 7 cups 280g / 9.9oz Tatsoi, or baby spinach leaves - washed well,

  21. And spun dry

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 1/2-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.

  4. This recipe yields 6 servings.


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