Scallop BLT2018-01-05T17:09:21-05:00

Scallop BLT

Presented by The Dime


scallops, per serving:

  • 1 thick slice brioche or egg bread
  • Olive oil as needed
  • Salt and pepper to taste
  • 3 U10 sea scallops, preferably dry-packed
  • 2 oz. bacon jam (see below)
  • 2 T sour cream mixed with 1 tsp. cooked and crumbled bacon
  • 2 oz. thin tomato puree (see below)
  • Microgreens for garnish (optional)

tomato puree:

  • 8–10 Roma tomatoes, halved lengthwise
  • 1 T + 2 T olive oil
  • 2 cloves garlic, chopped
  • Pinch of parsley
  • Pinch of oregano
  • Salt and pepper to taste

bacon jam:

  • 1 lb. thin sliced extra-smoky bacon
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 T light brown sugar
  • 1/4 cup freshly brewed coffee
  • 2 T pure maple syrup
  • 2 T cider vinegar
  • 2 T Dijon mustard
  • 4 drops Tabasco sauce (or to taste)
  • Salt and pepper to taste


Cut 3 circles from the bread about the same size as the scallops. (A small biscuit cutter or shot glass should be a good fit.) Brush bread lightly with olive oil, season with salt and pepper, and bake at 350°F for 4 to 5 minutes until toasted. Next, lightly oil and season the scallops. In a preheated sauté pan, sear on both sides until golden brown, about 3 minutes per side. Put a large spoonful of tomato puree on the serving plate and drag across the surface. Place a small amount of bacon jam on each piece of bread, top with a scallop, and set evenly spaced on the “swoosh” of tomato puree. Garnish scallops with a dollop of bacon sour cream and scatter a few microgreens on top as desired.

For the tomato puree (yields about 1 1/2 cups): Toss tomato halves with 2 tablespoons olive oil, season with salt and pepper, and marinate for 5 minutes. Arrange tomatoes on a baking pan and roast lightly at 350°F for 20 minutes. Transfer to a blender and puree with remaining olive oil, garlic, parsley, oregano, salt, and pepper. Serve warm.

For the bacon jam (yields about 1 1/2 cups): Cut bacon into 1/2-inch piece and place in a large, unheated skillet. Over medium heat, cook bacon until the fat has started to render and the bacon is starting to brown. Using a slotted spoon, remove bacon to drain on paper towels. Add the onions and garlic to pan and sauté in the bacon fat until translucent. Return bacon to pan and mix together with brown sugar, coffee, maple syrup, vinegar, mustard, Tabasco (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and continue to cook uncovered for an hour or until thick and jam-like, stirring occasionally. Allow the jam to cool for 5 minutes, then transfer to a
food processor. Pulse the mixture 8 to 10 times or until it reaches your desired texture. Serve at room temperature. 

Serves 4

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