Warm Scallops and Avocado Salad (Paul Anka) Recipe

Name: Warm Scallops and Avocado Salad (Paul Anka)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth, homemade; ¾ cup sea scallops; ½ cup olive oil; 1 ½ 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

Servings: persons

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chicken broth, homemade, ¾ cup sea scallops, ½ cup olive oil, 1 ½ teaspoons sherry wine vinegar, and more.

Yes, Warm Scallops and Avocado Salad (Paul Anka) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Scallops and Avocado Salad (Paul Anka)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions