Spinach Salad with Seared Scallops, Bacon, Caramalized Onions, Mango, Macadamian Nuts
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
  1. In A Large Skillet Or Wok, Cook Bacon Until Crisp, Remove To Paper Towel. Pour Off All But 1 Tbsp Grease Saving Extra.
  2. Sear Scallops Until Just Done In Middle And Light Brown Crust Outside. Remove To Plate.
  3. Caramelize Onions In Same Skillet On Medium High Heat, With 2 Tsp Olive Oil.
  4. Add 1 Tsp Olive Oil And Place Spinach Into Skillet Several Handfuls At A Time To Quickly Wilt. (Caution: Do Not Over Wilt).
  5. Put Each Successive Batch Of Lightly Wilted Spinach Into The A Large Salad Bowl, While Wilting Other Batches.
  6. Add Bacon, Scallops, Mango And Macadamian Nuts And Toss.
  7. Make Hot Dressing In Same Skillet With 1 To 2 Tbsp Reserved Bacon Grease, And Olive Oil To Make Total Of 3 Tbsp. Total.
  8. 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.
  9. Pour Over Spinach While Hot.
RECIPE BACKSTORY
This is my attempt to recreate a salad I tried and fell in love with