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| Sea Scallop B.L.T. |
| 6 appetizers |
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| Ingredients: |
6 ea large dry pack “diver” sea scallops
2 ea vineripe tomatoes, sliced into thick rounds
2 oz. Arugula, washed
1 ea shallot minced
6 ea. 2” squares thick sliced caramelized bacon (recipe follows)
1 oz Spanish sherry vinegar
4 oz extra virgin olive oil
1 teas. smoked or regular Hungarian paprika
6 ea. ½” thick 3” rounds challah or brioche
Sea salt & fresh ground pepper to taste
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| Method: |
Divide olive oil by half & in a small bowl mix sherry vinegar with 2 oz olive oil.
Add shallots & season with salt & pepper.
Set aside.
Brush 1 oz olive oil on brioche rounds & toast over medium heat in a skillet on both sides until toasty brown. Keep warm until ready to use.
Place sea scallops in a small bowl with remaining olive oil and season with paprika, salt & pepper.
Place a heavy bottomed skillet over medium high heat, allow to get hot & add scallops to pan.
Sear 1 minute each side & place in 400 degree oven to finish cooking 2-3 minutes.
Remove from oven & serve.
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| Presentation: |
Place a slice of toasted brioche on a plate & top with a slice of Vineripe tomato.
Place a scallop on the tomato & then a slice of warm bacon. toss the arugula with the sherry vinaigrette, season with salt & pepper, place the arugula on the bacon.
Drizzle a little vinaigrette over the top & serve.
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| Ingredients: Caramelized “Campfire” Bacon |
Preheat oven to 350 degrees
6 ea thick slices Applewood Smoked Bacon
¼ cup light brown sugar
¼ cup dark brown
¼ cup water
1 teas. red pepper flakes
½ teas. cracked black pepper
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| Method: |
Mix sugars, water & peppers in a bowl to make a slurry
Set up a roasting rack on a sheetpan lined with foil.
Dredge the bacon through the sugar mixture & place on the rack.
Bake bacon in the oven 10-15 minutes until cooked through.
Use Immediately or allow to cool & refrigerate for future use.
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