Seared Scallop BLT
A classic BLT is already a near-perfect sandwich. But top it with perfectly seared scallops, herbed butter, and avocado, and you've got lunch that belongs on a restaurant menu... except it's so easy to make at home!
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Makes: 4 servings
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Ingredients
- ¾ lb sea scallops (16 scallops), rinsed, connector muscle removed, and patted dry
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Herbed butter (recipe below)
- 4 slices crusty bread (like ciabatta or sourdough), toasted
- 8 leaves butter, Boston, or bibb lettuce
- 2 medium tomatoes sliced thickly
- 1 ½ avocados peeled, pitted, and cut in 16 slices
- 8 slices bacon cooked crispy
Herbed Butter
- 4 tablespoon unsalted butter softened
- 2 garlic cloves minced
- 2 tablespoon finely chopped parsley
- 1 teaspoon grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Lightly season scallops with salt and pepper. Add butter and olive oil to large pan over medium heat. Once hot (but not smoking), add scallops in a single layer, taking care not to over-crowd them.
- Let sear for about 2 minutes before flipping and searing for another 1-2 minutes, until golden brown on both sides. Remove to a plate and tent with foil to keep warm while preparing the rest of the sandwich.
- Spread herbed butter on four slices of crusty bread and top each with two leaves of lettuce, two slices of tomato, four avocado slices, two slices of crispy bacon, and four scallops.
Herbed Butter
- In a small bowl, combine all the ingredients and lightly beat with a fork to blend.
Notes
- Herbed butter can be made up to 2 days ahead of time and kept in the fridge.
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