Bacon and Scallop Salad with Pomegranate Balsamic Vinaigrette (Serves 2 meal sized portions)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 cup pomegranate seeds
1/2 tsp salt
1/2 tsp pepper
1/4 tsp turmeric
6oz organic arugula
2 strips thick-cut bacon; hormone/nitrate/sugar-free
8 wild scallops
1/2 cup pomegranate seeds
1/2 organic avocado, sliced
1/2 organic cucumber, thinly sliced
For the dressing: combine all ingredients in a small food processor like a magic bullet. That’s all. Fancy, I know.
For salad: In a frying pan on medium heat, cook bacon. Remove bacon and leave drippings in pan. Chop bacon into small pieces. Adjust heat to high. Wash and dry scallops completely. Add scallops to bacon fat. Season with salt, pepper, and garlic powder. Let sear for about 3 minutes or until the scallop bottom has browned. Flip and sear for another 2-3 minutes until equally browned. Remove from heat.
In a large bowl, add arugula, pomegranate seeds, and bacon. Pour dressing over the salad and toss with your hands. If you have company over you should wash them first. If you’re alone and only your dog is there to judge you, you can skip this step. Plate salad. Top with Scallops and avocado. And money. Because you can.
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