Clif Notes

Recipe from the Farm

Originally Posted by Efrain Barragan on Tuesday, April 13, 2010

We have an in-house culinary expert (Jamie) who keeps us well fed.  When we made our first batch of Gary & Kit's Gourmet Mountain Mix she created unique, seasonal recipes using each of the Mountain Mix flavors as an ingredient in the recipe.  This is one of our favorites.  There are plenty of perfectly ripe and tasty avocados available right now at your grocery store. 

Warm Scallop Salad with Avocado and Smoked Paprika Almonds


1 pound sea scallops

1 TBSP butter + 2 TBSP olive oil

2 TBSP flour

1 tsp ground cumin

1/4 tsp cayenne

1/4 tsp paprika

6-8 cups baby spinach or mixed greens

1 avocado, sliced

1/2 cup coarsely chopped Smoked Paprika Almonds

1 TBSP lemon juice

1/2 cup Extra Virgin Olive Oil

Salt & Pepper


Combine flour, cumin, cayenne, paprika and a pinch of salt and pepper.  Lightly coat top and bottom of each scallop.  Heat butter and olive oil over medium heat.  Pan sear scallops for 1-2 minutes on each side.  Add Smoked Paprika Almonds and a pinch of salt.  Coat almonds completely and pour onto a sheet of aluminum foil and let cool completely.  Chop finely.  Slowly wisk olive oil into lemon juice and almonds.  Salt and pepper to taste (white pepper works best!).  To serve, toss greens with desired amount of vinaigrette.  Top with warm scallops, avocado and Smoked Paprika Almonds.

Pair with a glass of 2006 The Climber Red - the bold spice of the Smoked Paprika Almonds stands up to the intense flavor of the Zinfandel in this blend while the meatiness of the nuts cultivates and enhances the long, smooth finish.

Recipe by Jamie Foley

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