Scallop BLT

by BiteSizedJessica on July 28, 2010

For the past few months, Jon and I have been obsessed with making BLTs. We can’t stop. I’ll buy bacon at the Hungarian meat market and we’ll eat BLTs three meals a day until the bacon is gone. On the right bread, with juicy tomatoes and homemade mayonnaise, this simple classic is perfect for a summer meal.

For our BLT bite, we wanted to do something a little different to make the bite interesting and special. Since it’s been so hot, I’ve been craving seafood and trying to make crab, lobster and fish for dinner whenever I have the opportunity. Scallops wrapped in bacon are always delicious, so we thought this time, we would stuff the scallop with bacon instead. We used small heirloom tomatoes and bok choi from the farmers market as our lettuce element. Our scallop BLT turned out colorful and succulent.

INGREDIENTS
(makes 4)

4 sea scallops
Salt and pepper
Wondra flour
1 head bok choi
1 small heirloom tomato
2 slices of bacon
Honey Mustard Glaze (recipe below)
Herb Mayonnaise (recipe below)

For the Honey Mustard Glaze:

1 tbsp honey
2 tbsp mustard
1 tbsp brewed coffee
2 tsp maple syrup
1 tsp smoked paprika
½ tsp cinnamon

 

Process:
This glaze and method for cooking bacon can really be used any time you make bacon. It’s so easy and gives the bacon an extra little kick that will surprise you.

    1. Mix ingredients together in a small bowl.
    2. Arrange bacon on a baking sheet lined with foil.
    3. Using a pastry brush, apply glaze to one side of the bacon. Cover with foil and weigh down using a second, smaller baking sheet or flat-bottomed oven safe pan.
    4. Bake at 450° for 10-15 minutes until golden brown. Cut into 1×1 inch pieces.

For the Herb Mayonnaise:

1 egg yolk
1 tbsp Dijon
1 cup Canola oil
1 tsp lemon juice
Salt and pepper
tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp smoked paprika
½ tsp celery seed
½ tsp cumin

 

Process:

    1. Put egg yolk and Dijon into a medium sized bowl. Slowly whisk in oil until you have created an emulsion – don’t add the oil too fast, or the emulsion could break.
    2. Add remaining ingredients to taste.

For the Bite:

    1. Set a pot of water to boil on the stove for the bok choi. For this bite, it’s best to blanch the bok choi so that the leaves are softened and easier to work with. Blanching the greens in salt water will also help retain their vibrant green color. We used large bok choi and removed the stems. The leaves only take a second to blanch – you want to keep a little crispness to them. Dip them into the boiling water, wait a second, and then put them straight into a bowl of ice water.
    2. While the water is heating, prepare the bacon and bake.
    3. In the meantime, cook the scallop. Heat a small pan on high heat. Oil pan with canola oil and heat until nearly smoking. Sprinkle scallop with salt and pepper, and dust the top of the scallop with a thin coating of Wondra flour. Sear the scallop on the floured side until golden brown, about a minute. Flip when golden and cook for another minute. Add a tablespoon of butter to the pan and baste the scallop to finish cooking and give it some extra buttery flavor. Let scallop rest for at least 30 seconds before cutting it in half.
    4. When all the components are ready, assemble the bite. Halve the scallop and layer the bok choi, tomato and bacon. Slather top half of scallop with the herb mayo and serve

.

 

© 2010 Jonathan Meter and Jessica Hertle

{ 41 comments… read them below or add one }

mallory elise July 28, 2010 at 7:32 am

i can’t think of anything that looks more like “eat me” in visualization. way to go ;) best looking bit among all the so so’s on FoodGawker :)

Dorothy July 28, 2010 at 9:42 am

Scrumptious-sounding-and-looking. I want one immediately… or 2 or 3!!!

Jane Ko July 28, 2010 at 10:29 am

unbelievable pictures!
I’m having a giveaway at my food blog, check it out here http://atasteofkoko.blogspot.com/2010/07/ximending-giveaway.html

lisaiscooking July 28, 2010 at 10:59 am

This is such a great idea! Now, I’m thinking of other ‘sandwiches’ to make with scallops. Beautiful bite.

Chocolate Shavings July 28, 2010 at 11:11 am

What an original idea for a scallop dish – looks delicious!

BiteSizedJessica July 28, 2010 at 11:37 am

Mallory – thanks for your compliments! I’m glad to hear you feel the “eat me” as much as I did when we were putting this together.

Lisa – You can put anything in a scallop sandwich. It’s something I’ve done in the past that can be fun as a meal. Definitely give it a try!

Thanks everyone for checking out BiteSized, today and every Wednesday.

sippitysup July 28, 2010 at 3:04 pm

Taste, taste and more taste. Did you pick it up and eat or slice it? GREG

Charles July 28, 2010 at 5:46 pm

What a cool idea and a great photograph too.

heidi July 29, 2010 at 12:50 pm

I didn’t realize there could possibly be a way to improve the taste of bacon. I will have to try it.

BiteSizedJessica August 3, 2010 at 12:24 am

Greg – thanks for your post. Definitely picked it up and ate it in one (large) bite!

Melissa Fritcher August 6, 2010 at 11:10 pm

You had me for life with this one. Phenomenal camera work, looks divine.
I gave you an award: http://lessofmimi.wordpress.com/2010/08/06/versatile-blogger-award/

joudie's Mood Food August 9, 2010 at 6:47 am

This is just so great. I think i may make these for my husband as he LOVES LOVES LOVES scallops. Great work!

BiteSizedJessica August 11, 2010 at 1:33 am

Melissa – thanks so much for your award! We are honored to be listed as one of your selections for versatile blogger. I hope you’ll continue to check us out every Wednesday!

Joudie – you should absolutely try these out for your husband. They’re not hard to put together and make a great summery snack.

Lynn Biasini August 13, 2010 at 4:31 pm

JUST bought some gorgeous NC wild scallops, have bok in the fridge. THIS IS DINNER TONIGHT!!!!

BiteSizedJessica August 17, 2010 at 12:07 pm

Lynn – so excited to hear you are making the scallop BLT tonight! I’m sure it will turn out tasty especially with those fantastic scallops you have. Enjoy!

BiteSizedJessica August 17, 2010 at 12:07 pm

Endless Simmer – Thanks for posting our Bite! We’re thrilled to hear that so many people are loving the recipe and trying it out.

Oui, Chef October 12, 2010 at 10:30 pm

This could be the most perfect thing I’ve seen on your site yet….and that is saying something! – S

Terri @ Terri's Table February 1, 2012 at 12:10 pm

Just came across the photo of this on Pinterest. Genius! I cannot wait to try this.

BiteSizedJessica February 10, 2012 at 12:26 am

Thanks Terri! So glad you liked it, the BLT is one of my favorite sandwiches and the scallop makes it that much better.

Carrie'sExpKtchn March 23, 2012 at 6:59 am

Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/03/week-11-seafood-frenzy-friday.html

angela@spinachtiger March 26, 2012 at 5:26 pm

Completely fabulous. The coffee in the mustard glaze will take my breath away. Not your every day scallop and not your every day BLT. Bravo

Desi April 23, 2012 at 7:55 pm

Oh no you didn’t! I am absolutely crazy obsessed with scallops AND bacon. This is so magical and one of the best photos EVER! Love the herb mayo and glaze for the bacon too. I am soooo pinning this. I can’t think of anything better. So creative too.

Irene May 27, 2012 at 12:53 am

Requested this as an appetizer for our celebratory house warming dinner! The chef cooked it to perfection and it was perhaps the best part of the entire 4 course dinner! Thanks for such a special dish.

RecipeNewZ June 24, 2012 at 10:42 pm

I saw the photo on Pinterest, and it was so gorgeous that I just had to come here to read the recipe! Love it! And love your site :-).

I would like to invite you to share your recipes on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site. It’s called RecipeNewZ (with Z) – http://recipenewz.com

Peru Delights September 7, 2012 at 10:12 pm

What a wonderful recipe! I´m in love with BLT´s and surely can have one at every meal. This version with scallops looks delicious!

Abe December 4, 2012 at 5:20 pm

Possibly the greatest thing since sliced pork belly… love it!

Eileen December 5, 2012 at 8:33 pm

It looks like you used 2 different mustards. Yellow mustard for the glaze and dijon mustard for the herb mayonnaise…is that correct? My husband and I are making this for a dinner party and we want to make sure we get the right mustards.
Can’t wait to try this!!

BiteSizedJessica December 5, 2012 at 11:33 pm

Thanks Abe! So glad you liked it!

BiteSizedJessica December 5, 2012 at 11:35 pm

Hi Eileen – We actually used Dijon for both, but the glaze on the mustard was also mixed with a few other things – in the recipe for the honey-mustard glaze for the bacon…it just looks a different color because of the honey and spices that are mixed in. Hope you have great holiday party, let us know how the hors d’oeuvres turn out!

Cindy December 17, 2012 at 12:31 pm

How far in advance can they be made?

BiteSizedJessica December 18, 2012 at 10:54 pm

Hey Cindy – I wouldn’t make these too far in advance! Ideally you’d want the scallops to be warm!

magali December 29, 2012 at 9:21 am

Love this recipe!! made it yesterday night and will do it again for sure.
thanks

Fuller & Company December 29, 2012 at 5:47 pm

Hello, something yummy! Will be attempting this one soon.

Monica Smith January 30, 2013 at 6:38 am

oh my goodness! this looks
so delicious! I love can’t wait to try it.

BiteSizedJessica January 31, 2013 at 11:21 pm

Monica, thanks for stopping by BiteSized – we hope you try our scallop BLT!

Joan Nova March 23, 2013 at 7:09 pm

Just saw this on pinterest. It’s a wonderful appetizer for a dinner party.

Carrie May 9, 2013 at 7:10 am

Oh, man! Delicious!! New follower here.

BiteSizedJessica May 20, 2013 at 12:26 pm

thanks Carrie glad you like the site!

Marks August 9, 2013 at 8:22 am

Lovely

Rafael Ulloa December 2, 2013 at 11:36 pm

Delicious.

seo Letchworth September 12, 2014 at 10:12 pm

Yourr style is uniaue in comparison to otheer folks
I have read stuff from. Many thanks for posting when you’ve got the opportunity,
Guess I’ll just book mark this web site.

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.

{ 17 trackbacks }

Previous post:

Next post: