SPINACH SALAD WITH SEARED SCALLOPS, BACON, CARAMALIZED ONIONS, MANGO, MACADAMIAN NUTS

 

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Ingredients

  • 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

Directions

  • 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.

Notes

This is my attempt to recreate a salad I tried and fell in love with

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