Combine mixed greens, peppers, and avocado in a large bowl and set aside.
2 teaspoon cayenne pepper, 2 big handfuls of mixed greens, 1 avocado
In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne, and salt and pepper to taste. Once combined, slowly mix in the olive oil.
1 teaspoon sea salt, 3 tablespoon lemon juice, 1 tablespoon paleo mayonnaise, 1 teaspoon Dijon or homemade mustard, ½ cup olive oil
In a bowl large enough to hold the scallops, mix the cayenne, salt, and pepper.
1 lb small sea or bay scallops, Pinch of cayenne pepper, Sea salt and freshly ground black pepper to taste
Rinse the scallops and lightly pat dry.
Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops however, do not allow the cooking fat to burn.
3 tablespoon cooking fat
Place the scallops in the pan and cook for about two minutes per side until they are opaque white and just cooked through.
Add the scallops to the bowl of mixed greens and veggies, and add the dressing over the top. Serve while the scallops are still warm.
2 teaspoon freshly ground black pepper, 1 clove garlic, 2 big handfuls of mixed greens, 1 red bell pepper