Sea Scallop B.L.T.


6 appetizers


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


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.

1133 Austin Highway, San Antonio, TX, 78209

434 North Loop Highway, San Antonio, TX, 78232