Warm Scallops and Avocado Salad (Paul Anka)

Total Time
20mins
Prep 15 mins
Cook 5 mins

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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a