Friday, August 21, 2009

Salad - Warm Scallop and Avocado Salad

2 cups chicken broth
1/3 pound fresh sea scallops
1/4 cup olive oil
1 1/2 T Sherry wine vinegar
1 t Dijon mustard
Salt & Pepper
8 large spinach leaves, stemmed (3 ounces)
1 medium avocado, peeled, pitted, thinly slices lengthwise
6 walnut halves, toasted

Heat broth just to simmer in medium saucepan. Add scallops and poach just until opaque, about 2-3 minutes. (Do not let broth boil, do not overcook). Chill scallops in broth by setting pan in bowl of ice water for at least 30 minutes.

Just before serving, slice scallops into thin rounds. Combine oil, vinegar, mustard, s & p in small saucepan and bring to simmer. Stack spinach leaves and roll up lengthwise. Cut crosswise into chiffonade. Divide spinach between 2 heated plates. Arrange scallops and avocado decoratively atop spinach. Garnish with walnut halves. Pour warm dressing over salads and serve immediately. Serves 2.

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