Instructions

Praline:
In a bowl stir together pecans/macadamias, salt, and cayenne. In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel.

Add pecan/macadamias mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of greaseproof paper and cool to set. Transfer praline to a cutting board and chop up fine.

Note:Praline can be made 3 days ahead and kept in an airtight container.

On a sheet of greaseproof paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess.

In a pan heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove pan from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified.

 Add scallops with any liquid remaining in pan, tatsoi and praline and gently toss to coat.

Serve with crusty bread to mop up juices!