Warm Scallops And Avocado Salad (paul Anka)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 cups chicken broth, homemade
• 3/4 cup sea scallops
• 1/2 cup olive oil
• 1 1/2 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

Recipe

• 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.