BLT Scallops
An appetizer-sized twist on your favorite BLT sandwich! Delicious served with a French rosé.
Recipe - RICHFIELD
BLT Scallops
Prep Time5 Minutes
Servings12
Cook Time10 Minutes
Ingredients
2 teaspoons olive oil
2 teaspoons unsalted butter
12 Fresh Wild Caught Sea Scallops
4 slices cooked bacon, cut into 2-inch pieces
2 Roma tomatoes, sliced
Romaine lettuce, cut into 1-inch pieces
EQUIPMENT NEEDED: Bamboo skewers or large toothpicks (optional)
Directions
- Heat the olive oil and unsalted butter over high heat in a frying pan.
- Once hot, add scallops and sear for 1 ½ minutes on each side.
- Remove scallops from pan and let rest for 5 minutes.
- Cut the scallops in half horizontally.
- On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
- Top with the other scallop half and serve.
- Pierce scallops with a skewer or toothipick, if desired.
5 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Organic Valley Purity Farms Ghee Clarified Butter, 7.5 Ounce
$12.49$1.67/oz
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
$44.99/lb$44.99/lb
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
Mann's Better Romaine Lettuce Leaves, 7 Ounce
$5.99$0.86/oz
RSVP Bamboo Knot Picks, 50 Each
$5.99$0.12 each
Directions
- Heat the olive oil and unsalted butter over high heat in a frying pan.
- Once hot, add scallops and sear for 1 ½ minutes on each side.
- Remove scallops from pan and let rest for 5 minutes.
- Cut the scallops in half horizontally.
- On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
- Top with the other scallop half and serve.
- Pierce scallops with a skewer or toothipick, if desired.