Warm Scallop And Spinach Salad Recipe - Cooking Index
Praline | ||
1/3 cup | 48g / 1.7oz | Pecans - chopped fine |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Cayenne - or to taste |
3 tablespoons | 45ml | Sugar |
Salad | ||
3/4 lb | 340g / 11oz | Sea scallops |
1 tablespoon | 15ml | All-purpose flour |
3/4 teaspoon | 3.8ml | Salt |
3/4 teaspoon | 3.8ml | Ground cumin |
1/8 teaspoon | 0.6ml | Cayenne |
1/2 tablespoon | 7.5ml | Unsalted butter |
1 tablespoon | 15ml | Olive oil |
3 tablespoons | 45ml | Fresh lemon juice |
3 tablespoons | 45ml | Extra-virgin olive oil |
3/4 teaspoon | 3.8ml | Dijon mustard |
1 teaspoon | 5ml | Firm ripe avocado (large) |
7 cups | 1659ml | Tatsoi (thick, spoon-shaped Asian |
Greens) or baby spinach leaves - washed well, | ||
And spun dry |
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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