Cooking Index - Cooking Recipes & IdeasWarm Scallop And Spinach Salad Recipe - Cooking Index

Warm Scallop And Spinach Salad

Type: Fish
Courses: Salads
Serves: 6 people

Recipe Ingredients

  Praline
1/3 cup 48g / 1.7ozPecans - chopped fine
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlCayenne - or to taste
3 tablespoons 45mlSugar
  Salad
3/4 lb 340g / 11ozSea scallops
1 tablespoon 15mlAll-purpose flour
3/4 teaspoon 3.8mlSalt
3/4 teaspoon 3.8mlGround cumin
1/8 teaspoon 0.6mlCayenne
1/2 tablespoon 7.5mlUnsalted butter
1 tablespoon 15mlOlive oil
3 tablespoons 45mlFresh lemon juice
3 tablespoons 45mlExtra-virgin olive oil
3/4 teaspoon 3.8mlDijon mustard
1 teaspoon 5mlFirm ripe avocado (large)
7 cups 1659mlTatsoi (thick, spoon-shaped Asian
  Greens) or baby spinach leaves - washed well,
  And spun dry

Recipe Instructions

To 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 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi, and praline and gently toss to coat.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9664) - from the TV FOOD - NETWORK

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