Seared Scallops and a Warm Bacon Spinach and Arugula Salad with a Habanero Peach Dressing

 This Scallop Salad will have you wanting to eat salad every day of the week! The scallops pair beautiful with the Dressing and the Bacon definitley adds a nice element to the dish!





Ingredients (Servings 1) 

6-8 Scallops

2 pieces of Bacon

PKG of Spinach Argula Salad mix

1/2 Sweet onion

Grassfed Butter

Olive Oil

Habenero Peach Sauce Ingredients 

1/3 cup wing sauce (I use Steves Paleo Goods)

1 Habanero  

1 Peach

1 Mango

1 inch cube of Ginger

2 Garlic Cloves



Instructions (BBQ Sauce)

Start by peeling then chopping up your 1 inch cube of ginger into small pieces. Chop your garlic cloves and Habanero pepper. Remove the seeds and stems if you don't want it spicy. Only use half of the pepper if you want just a hint of heat.  

Chop up your Mango and Peach into small pieces. 

In a small pot or pan, sauté your Ginger, Habenero, Garlic for 1-2 minutes on Medium heat. Add in your chopped Peach and Mango and cook for 2-4 min.

Add in 1/3 cup wing sauce and cook until the wing sauce is simmering. Once simmering, remove from heat and let cool.

Onced cooled, blend until smooth and set aside. 

Instructions (Scallops) 

Start by cleaning and drying your Scallops. Season with salt and pepper on each side. 

Heat a medium sized pan to medium high heat and add in 1 tbsp butter and olive oil. Once hot, add in Scallops and don't touch. Sear for 1 1/2 minutes per side. Remove from pan and set aside.

 Instructions (Salad) 

Start by cutting half of your onion into thin slices.  

Cut your two slices of bacon into small pieces. 

Heat pan to Medium High then add in the bacon and cook until almost crispy. 

Add in your onion slices and cook until translucent. 

Once done, reduce heat to medium low then add in a few handles of the Spinach Argula mixture. 

Add in a few scoops of the BBQ Sauce and mix for a few minutes. 

Add to a plate and top with your scallops!


-Dave @mypaleoishlife



David Cohen