Warm Scallops and Avocado Salad (Paul Anka)

Oolala's Note:

From Last Suppers, If the World Ended Tomorrow, What Would Be Your Last Meal?, James L. Dickerson. Note, the recipe said 2 platefuls of spinach so I made it 2 cups for purposes of inputting the recipe.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• 2 cups chicken broth , homemade
• ¾ cup sea scallops
• ½ cup olive oil
• 1 ½ teaspoons sherry wine vinegar
• 1 teaspoon Dijon mustard
• salt
• fresh ground pepper
• 2 cups fresh spinach , cut in a chiffonade (thin strips)
• 1 avocado , sliced and sprinkled with
• lemon juice
• toasted walnuts

Directions:

1. Heat broth to a high simmer-do not boil.
2. Add scallops, cover, and cook until just barely done, about 2-3 minutes.
3. Turn off the heat and pour scallops and broth into a bowl that has been set into another larger bowl of ice all the way up the sides; set aside until ready to assemble salad.
4. Meanwhile, in a small saucepan, combine olive oil, sherry wine vinegar, mustard, and season to taste with salt and pepper; heat to simmer.
5. Just before serving, remove scallops from broth and slice thinly into rounds.
6. Make a bed of spinach on each of the 2 plates and arrange avocados in a star pattern on top of the spinach.
7. Arrange scallops atop avocados and sprinkle with walnuts.
8. Pour the hot dressing over all.
9. Serve at once.