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BLT ScallopsBLT Scallops
BLT Scallops

BLT Scallops

An appetizer-sized twist on your favorite BLT sandwich! Delicious served with a French rosé.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: BLT Scallops
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
  1. Heat the olive oil and unsalted butter over high heat in a frying pan.
  2. Once hot, add scallops and sear for 1 ½ minutes on each side.
  3. Remove scallops from pan and let rest for 5 minutes.
  4. Cut the scallops in half horizontally.
  5. On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
  6. Top with the other scallop half and serve.
  7. Pierce scallops with a skewer or toothipick, if desired.
5 minutes
Prep Time
10 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 teaspoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
2 teaspoons unsalted butter
Organic Valley Purity Farms Ghee Clarified Butter
Organic Valley Purity Farms Ghee Clarified Butter, 7.5 Ounce
$12.49$1.67/oz
12 Fresh Wild Caught Sea Scallops
Fresh Wild Caught Sea Scallops 20-30 CT
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
Deal
$39.99/lb was $44.99/lb$39.99/lb
4 slices cooked bacon, cut into 2-inch pieces
L&B Uncured Apple Smoked Bacon
L&B Uncured Apple Smoked Bacon, 12 Ounce
Deal
$7.99 was $8.99$0.67/oz
2 Roma tomatoes, sliced
Roma Tomatoes
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
Romaine lettuce, cut into 1-inch pieces
Mann's Better Romaine Lettuce Leaves
Mann's Better Romaine Lettuce Leaves, 7 Ounce
$5.99$0.86/oz
EQUIPMENT NEEDED: Bamboo skewers or large toothpicks (optional)
RSVP Bamboo Knot Picks
RSVP Bamboo Knot Picks, 50 Each
$5.99$0.12 each

Directions

  1. Heat the olive oil and unsalted butter over high heat in a frying pan.
  2. Once hot, add scallops and sear for 1 ½ minutes on each side.
  3. Remove scallops from pan and let rest for 5 minutes.
  4. Cut the scallops in half horizontally.
  5. On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
  6. Top with the other scallop half and serve.
  7. Pierce scallops with a skewer or toothipick, if desired.