Salad with Spicy Pecan Praline

14 30 212
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Salad with Spicy Pecan Praline
Health Rating

Ingredients


1 tbsp All-purpose white flour
1 avocado(s) Avocado
1/2 tbsp Butter, unsalted
1/8 tsp Cayenne pepper (to taste)
1/8 tsp Cayenne pepper
3/4 tsp Cumin
3/4 tsp Dijon mustard
1 tbsp Extra virgin olive oil
3 tbsp Granulated sugar
1/3 cup Pecans (finely chopped)
3/4 tsp Salt
1/2 tsp Salt
341 gm Scallop, raw
7 cup chopped Tatsoi (or baby spinach, wahsed and dried)

Instructions


Make praline:
In a bowl stir together pecans, 1/2 tsp salt, and 1/8 tsp cayenne. In a dry small heavy skillet or saucepan cook 3 tbsp 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 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 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.

Nutrition Facts

Per Portion

Calories 212
Calories from fat 118
Calories from saturated fat 18.9
Total Fat 13.1 g
Saturated Fat 2.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.8 g
Cholesterol 16.2 mg
Sodium 743 mg
Potassium 313 mg
Total Carbohydrate 14.6 g
Dietary Fiber 4.4 g
Sugars 6.9 g
Protein 9.1 g

Dietary servings

Per Portion


Meat 0.6
Meat Alternative 0.2
Vegetables 2.6

Energy sources


Pygal28%446.86512874273666138.1746794270612855%351.55557094281227278.011908516854517%335.1653772026114119.5684475924306328%55%17%CarbohydratesFatProtein
Recipe from:
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