Warm Scallop or Chicken Salad with Spicy Pecan Praline

Adapted from Gourmet Magazine Serves 6

Praline:
1/3 cup pecans, finely chopped
½ tsp. Salt
1/8 tsp. Cayenne, or to taste
3 Tbls. Sugar

In a bowl stir together nut, salt and cayenne. In small dry skillet cook sugar over medium heat, stirring with fork, until melted and cook, without stirring, swirling skillet until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon onto a sheet of foil and cool. Transfer to a cutting board and chop fine.

¾ lb scallops or chicken breasts
1 Tbls flour
½ tsp. Salt
¾ tsp cumin
1/8 tsp. Cayenne
1 Tbls. Butter
1 Tbls. Olive oil

In a small plastic bag combine salt, flour, cumin and cayenne. Add chicken or scallops that are bite size pieces, and shake to cover entirely. In skillet heat butter and olive oil over med. heat and sauté meat, until cooked thoroughly. Remove skillet from heat.

Dressing and salad:
3 Tbls. Lemon juice
3 Tbls. Olive oil
1 tsp. Dijon mustard
7 cups lettuce, mixed salad greens are wonderful

Mix the dressing ingredients in a small bowl or jar. Salt and pepper to taste.