Warm Scallops and Avocado Salad (Paul Anka)

Ingredients

• 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

Directions

1. 1

   Heat broth to a high simmer-do not boil.

2. 2

   Add scallops, cover, and cook until just barely done, about 2-3 minutes.

3. 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. 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. 5

   Just before serving, remove scallops from broth and slice thinly into rounds.

6. 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. 7

   Arrange scallops atop avocados and sprinkle with walnuts.

8. 8

   Pour the hot dressing over all.

9. 9

   Serve at once.