• Ingredients: 36
  • Serves: 6

Tatsoi and warm scallop salad with spicy pecan praline with sea scallops, all-purpose flour, salt, ground cumin, cayenne, unsalted butter, olive oil, fresh lemon juice, extra-virgin olive oil, dijon mustard, large firm-ripe avocado, tatsoi or baby spinach  leaves, washed well and spun dry.


For praline

For slaw:

  • 3 tbsps. cider vinegar
  • 2 tsps. honey
  • 4 bacon slices, chopped coarse
  • 1 tsp. caraway seeds, crushed lightly
  • 3 cups very thinly sliced red cabbage
  • 2 medium carrots, shredded fine
  • 3 cups very thinly sliced Napa cabbage
  • 4 scallions, sliced thin
  • *available at some butcher shops

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


Make praline:

  1. Step 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.

    For this step you will need

  2. Step 2 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.
  3. Step 3 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.

    For this step you will need

  4. Step 4 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.

    For this step you will need

  5. Step 5 In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified.

    For this step you will need

  6. Step 6 Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing.
  7. Step 7 Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

    For this step you will need

Nutrition information

Calories 310 Carbohydrates 21 g (7%)
Fat 22 g (33%) Protein 12 g (25%)
Saturated Fat 3 g (16%) Sodium 755 mg (31%)
Polyunsaturated Fat 3 g Fiber 9 g (34%)
Monounsaturated Fat 14 g Cholesterol 16 mg (5%)