Spinach Salad with Seared Scallops, Bacon, Caramalized Onions, Mango, Macadamian Nuts
4 Slices Bacon, Cut 1/2 Inch
8 Scallops (Slice In Half Horizontally)
2 Tsp Olive Oil
1 Small Onion, Chopped
1 Bag Baby Spinach
1/2 Mango, Peeled, Fruit Removed, 1/4 To 1/2 Inch Dice
1/2 Chopped Macadamian Nuts
1 To 2 Tbsp Reserved Bacon Grease
Olive Oil To Make Total Of 3 Tbsp. With Bacon Grease
1 Tbsp Lime Juice
2 Tbsp. Apple Cider Vinegar
1 Tsp Sugar
In A Large Skillet Or Wok, Cook Bacon Until Crisp, Remove To Paper Towel. Pour Off All But 1 Tbsp Grease Saving Extra.
Sear Scallops Until Just Done In Middle And Light Brown Crust Outside. Remove To Plate.
Caramelize Onions In Same Skillet On Medium High Heat, With 2 Tsp Olive Oil.
Add 1 Tsp Olive Oil And Place Spinach Into Skillet Several Handfuls At A Time To Quickly Wilt. (Caution: Do Not Over Wilt).
Put Each Successive Batch Of Lightly Wilted Spinach Into The A Large Salad Bowl, While Wilting Other Batches.
Add Bacon, Scallops, Mango And Macadamian Nuts And Toss.
Make Hot Dressing In Same Skillet With 1 To 2 Tbsp Reserved Bacon Grease, And Olive Oil To Make Total Of 3 Tbsp. Total.
Add 1 Tbsp Lime Juice, And 2 Tbsp. Apple Cider Vinegar, 1 Tsp Sugar. Heat Just Until Sugar Dissolved - You Don't Need To Bring To A Boil.
Pour Over Spinach While Hot.
Pairs Well With
This is my attempt to recreate a salad I tried and fell in love with