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.
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.
I modified the Easy Aioli Recipe from epicurious
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.