INGREDIENTS

INSTRUCTIONS

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 or
spinach, and praline and gently toss to coat. This recipe yields 6
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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