Scallop BLT’s with Garlic Chive Aioli

I drooled when I saw the picture on Bite Sized.  Yes. I actually drooled at a photograph. 
A Scallop BLT?  Did they discover the perfect food?

The visual simply wasn’t enough.  I had to recreate the dish for two reasons.  First, I had to taste this deliciousness and second, I wanted to take my own drool-worthy picture.

Here’s my attempt at the later:

The kids knew that it was going to be a special night when they saw the cleaned scallops hanging out on the counter, in between paper towels. Luckily, they were well occupied so I wasn’t distracted while searing the scallops.

Sear the scallops in butter and olive oil for about 2 minutes on each side

Cool scallops on paper-towel lined plate, just to remove some of the excess oil.
Slice tomatoes that are similar in size to your scallop.  I used small Roma tomatoes,.

Seared Scallop BLT’s with Garlic Chive Aioli

Scallop BLT’s with Garlic Chive Aioli

Makes 10 Scallop BLT’s


Line a baking sheet with foil and place 2 strips of thick cut bacon.  (I line the baking sheet with foil for an easier time pouring off the rendered bacon fat and for easier cleanup.)  Place into a 450 degree oven for about 15 minutes, until crisp.  You can use the opportunity to make more bacon, but you’ll only be using 2 strips for this dish.  Remove bacon from oven, cool on a paper-towel lined plate, then cut each strip into 5 pieces, about 1′ each.


Clean 10 scallops and dry excess moisture from them using paper towels.  

*Best to work in two batches so that the scallops aren’t crowded onto the pan.

Heat 2 TBSP of olive oil and 2 TBSP of butter in a skillet.  Salt and pepper the visible side of the scallop. When the pan starts to smoke, place the scallop onto the oil: salted/peppered side down.  Salt and pepper the visible side of the scallop.  Let the scallop cook for 2 minutes, until a nice seared crust forms. Flip over and allow to cook for another 2 minutes.  Remove onto a paper towel lined plate, so that the excess oil will drain off.

Tomatoes & Greens

Find tomatoes that are similar in size to your scallops.  My local market had small Roma tomatoes.  Large cherry tomatoes would also work well.  I liked getting interior slices of tomato so that both sides are flat.  You’ll need 10 interior slices, from 3-5 tomatoes.  

10 small leaves of your preferred salad green.  Spinach or arugula work best.


I modified the Easy Aioli Recipe from epicurious

Mash 2 cloves of garlic with 1/4 teaspoon salt in small bowl until paste forms. Whisk in 1/2 mayonnaise, 2 TBSP olive oil, and 1 TBSP lemon juice. Stir in 1/4 cup chopped chives.  Season to taste with kosher salt and pepper.

Building the BLT

Using a very sharp knife, slice the scallop in half, lengthwise.  Place a piece of spinach or arugula on the bottom scallop “bun”.  Follow with tomato, bacon, 1 tsp of aioli and then top with the second half of the scallop.


Eat, Drink & Be Yummy!

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