Tatsoi and Warm Scallop Salad with Spicy Pecan Praline
For praline
1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar
For salad
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi (thick, spoon-shaped Asian greens) washed well and
spun dry
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.
Make salad:
Remove tough muscle from side of each scallop if necessary and
halve any large scallops. On a sheet of wax 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 sauté 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.