Recipe courtesy of Gourmet Magazine

Warm Scallop and Spinach Salad

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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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

7 cups tatsoi, (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry

Praline, recipe follows


1/3 cup pecans, chopped fine

1/2 teaspoon salt

1/8 teaspoon cayenne, or to taste

3 tablespoons sugar


  1. 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.
  2. 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 1/2 crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi, and Praline and gently toss to coat.


  1. 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.