Warm Scallops and Avocado Salad (Paul Anka)

• 2 cups chicken broth, homemade
• 34 cup sea scallops
• 12 cup olive oil
• 1 12 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

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.

chicken broth, olive oil, sherry wine vinegar, mustard, salt, fresh ground pepper, fresh spinach, avocado, lemon juice, walnuts

Taken from www.food.com/recipe/warm-scallops-and-avocado-salad-paul-anka-280480 (may not work)