Pac Choi and Warm Scallop Salad with Toasted Pecans


adapted from Gourmet June 96

1/3 cup pecans, chopped
1/2 tsp salt
cayenne to taste
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 pac choi leaves (can substitute with tatsoi or baby spinach), washed well and spun dry

In a heavy, iron skillet over medium heat, mix pecans, salt and cayenne, stirring until toasted and fragrent.
Remove from heat and set aside.

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 or spinach, and pecans and gently toss to
coat. Serves 4 to 6.

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