Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

For Praline

1/3 Cup of Pecans

1/8 Tsp of Cayenne Pepper

1/2 Tsp of Salt

3 Tbsp Baues’ Bees Honey

For Salad:

6 Cups mixture of Tatsoi, Spinach, or other Tender Winter Green

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Fresh Lemon Juice

3/4 Tsp of Dijion Mustard

1 Tsp of Ground Cumin

3/4 Pound Sea Scallops

1 Tsp Flour

3/4 Tsp Salt

1/4 Tsp of Cayenne Pepper

1 Tbsp Butter

1 Tbs Olive Oil

1 avocado

Make Praline: In a bowl, stir together pecans, salt, and cayenne.

In a small heavy skillet heat the honey, stirring with a fork, and add pecan mixture and stir to coat nuts with honey. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop coarsley. Praline can be made ahead of time.

Make Salad: 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 sautee scallops, flat side down, until golden and just cooked through, about 2 minutes on each flat side. Remove from heat and cool slightly.

In a large bowl, whisk together lemon juice, extra-virgin olive oil, mustard, and salt & 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 skellet, tatsoi/spinach mixture, and praline and gently toss to coat.