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1
In a bowl stir together pecans, salt, and cayenne.
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2
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.
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3
Add pecan mixture and stir to coat nuts with caramel.
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4
Spoon praline onto a sheet of foil and cool.
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5
Transfer praline to a cutting board and chop fine.
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6
Praline can be made 3 days ahead and kept in an airtight container.
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7
Remove tough muscle from side of each scallop if necessary and halve any large scallops.
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8
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.
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9
In a skillet heat butter and olive oil over moderately high heat until foam subsides and saute scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side.
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10
Remove skillet from heat and cool scallops slightly.
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11
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified.
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12
Peel and pit avocado and cut into 1/2-inch-thick wedges.
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13
Cut wedges in half crosswise and add to dressing.
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14
Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.
