Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For praline

1/3 cup pecans, chopped fine

　　1/2 teaspoon salt

　　1/8 teaspoon cayenne, or to taste

　　3 tablespoons sugar

　　3/4 pound sea scallops

　　1 tablespoon all-purpose flour

　　3/4 teaspoon salt

　　3/4 teaspoon ground cumin

　　1/8 teaspoon cayenne

　　1/2 tablespoon unsalted butter

　　1 tablespoon olive oil

　　3 tablespoons fresh lemon juice

　　3 tablespoons extra-virgin olive oil

　　3/4 teaspoon Dijon mustard

　　1 large firm-ripe avocado (preferably California)

　　7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach  leaves, washed well and spun dry

　　

Make praline:

Step 1

In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.

　　

Step 2

Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax 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 sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.

　　

Step 3

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