Looking for a way to seriously elevate your sandwich game? You’ve landed in the right spot! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and I’m always looking for those special touches that make a meal memorable. That’s why I’m so excited to share this amazing Seared Scallop BLT with you. Imagine biting into a sandwich that’s both incredibly satisfying and surprisingly quick to make – a truly gourmet experience that will have everyone asking for the recipe!
This isn’t just any sandwich; it’s an upgrade! You’re going to adore this Seared Scallop BLT because:
- It’s lightning fast to whip up, perfect for a weeknight treat or a fancy lunch.
- It takes the classic BLT and gives it a sophisticated, gourmet twist you won’t forget.
- We’re piling on the freshest ingredients for a burst of flavor in every single bite.
- The combination of tender scallops, crispy bacon, creamy avocado, and zesty herbed butter is just pure magic!
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Essential Ingredients for Your Seared Scallop BLT
Alright, let’s talk about what you’ll need to make this incredible Seared Scallop BLT sing! Getting the right ingredients is half the battle, and trust me, these few key players make all the difference. We want plump, beautiful sea scallops, make sure they’re rinsed well and that little tough muscle connector is gone. And please, *please* pat them super dry – it’s a game-changer for that gorgeous sear. For the bread, I love a good crusty sourdough or ciabatta; toasting it up is a must! And for that creamy goodness, ripe avocados are your best friend.
The real star, besides those scallops, is the herbed butter. It’s ridiculously simple but packs a punch! Just mix some softened butter with garlic, fresh parsley, a little lemon zest and juice for brightness, and of course, salt and pepper. It’s the perfect spread for that toasted bread.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Sea Scallops | ¾ lb | Rinsed, connector muscle removed, patted thoroughly dry |
| Unsalted Butter (for searing) | 1 tablespoon | |
| Olive Oil | 1 tablespoon | |
| Crusty Bread | 4 slices | Ciabatta or sourdough recommended, toasted |
| Lettuce | 8 leaves | Butter, Boston, or Bibb |
| Tomatoes | 2 medium | Sliced thickly |
| Avocados | 1 ½ | Peeled, pitted, and cut into 16 slices total |
| Bacon | 8 slices | Cooked until crispy |
| Herbed Butter | ||
| Unsalted Butter (softened) | 4 tablespoons | |
| Garlic Cloves | 2 | Minced |
| Fresh Parsley | 2 tablespoons | Finely chopped |
| Lemon Zest | 1 teaspoon | Freshly grated |
| Fresh Lemon Juice | 1 teaspoon | Freshly squeezed |
| Black Pepper | ½ teaspoon | |
| Salt | ¼ teaspoon |
Crafting the Perfect Seared Scallop BLT: Step-by-Step Instructions
Alright, let’s get cooking! Making this Seared Scallop BLT is way easier than you might think, and the results are just spectacular. We’re going to take it step-by-step, so you can follow along and create pure sandwich magic.
Preparing the Scallops for Searing
First things first, let’s get those beautiful scallops ready. Give them a quick rinse under cold water and make sure that tough little connector muscle is gone. Now, here’s the crucial part: pat them *really* dry with paper towels. Seriously, get them as dry as possible! Then, just a little sprinkle of salt and pepper is all they need. We’ll be cooking them in a mix of butter and olive oil, which gives us the best of both worlds – flavor and a great searing temperature. For more on proper searing techniques, check out this guide to searing scallops.
Achieving the Perfect Sear
Heat up a large pan over medium heat. You want it nice and hot, but not smoking like crazy. Add your tablespoon of butter and olive oil. Once it’s shimmering, carefully place your seasoned scallops in a single layer. Don’t cram them in there; give them some breathing room so they can get that beautiful golden-brown crust. Let them sear undisturbed for about 2 minutes. Then, give them a flip and sear the other side for just another minute or two. You’re looking for that gorgeous, caramelized color on both sides.
Mixing the Flavorful Herbed Butter
While the scallops are resting, let’s whip up that amazing herbed butter. Grab a small bowl and toss in your softened butter. Add in the minced garlic – I love a good garlic kick! Then comes the fresh parsley for that pop of green and fresh flavor, along with the lemon zest and juice for a bit of zing. Finish it off with the salt and pepper. Give it all a good mix with a fork until everything is well combined and beautifully fragrant. This stuff is liquid gold for your toast!
Assembling Your Gourmet Seared Scallop BLT
Now for the fun part – putting it all together! Take your toasted slices of crusty bread and generously spread that glorious herbed butter all over one side of each slice. This is your flavor base! On four of those buttered slices, start layering. Lay down a couple of crisp lettuce leaves – I like butter lettuce for its delicate texture. Next, add two thick slices of juicy tomato. Then, artfully arrange about four slices of creamy avocado on top of the tomatoes. Now for the star protein: stack two perfectly seared scallops on each sandwich. Finally, crown it all with two slices of your crispy bacon. Top with the remaining herbed butter-spread bread, butter-side down, of course! Give it a gentle press, slice it in half if you like, and get ready for a sandwich experience like no other.
Tips for a Stellar Seared Scallop BLT
Alright, let’s talk about making this Seared Scallop BLT absolutely perfect! A few little tricks can really make it shine. First off, try to get the freshest sea scallops you can find. The quality really matters here, and they should smell sweet, not fishy. When you’re searing them, remember my golden rule: pat them DRY! Seriously, moisture is the enemy of a good sear. And don’t, I repeat, DO NOT overcrowd that pan. If you have to cook them in batches, do it! It makes all the difference between a beautiful golden crust and sad, steamed scallops. For the bread, toasting it just right is key – you want it sturdy enough to hold everything but still have a nice chew. And for the veggies, make sure your tomatoes are ripe and your avocados are perfectly creamy. Those little details really elevate this gourmet sandwich!
Frequently Asked Questions About Seared Scallop BLT
Got questions about making the best Seared Scallop BLT? I’ve got answers!
Q1. My scallops didn’t get a good sear. What did I do wrong?
This is usually down to two things: not drying the scallops enough or overcrowding the pan. Moisture is the enemy of searing! Make sure you pat them super dry with paper towels before seasoning. Also, give them plenty of space in the hot pan; cook in batches if necessary. That golden-brown crust is worth it!
Q2. Can I use bay scallops instead of sea scallops for this sandwich?
You can, but sea scallops are definitely preferred for this gourmet sandwich. Bay scallops are much smaller and cook much faster, making them harder to sear properly without overcooking. If you do use bay scallops, sear them for only about 30-60 seconds per side.
Q3. What kind of bread is best for a Seared Scallop BLT?
I really love a good crusty bread that can stand up to all the delicious fillings. Sourdough has a wonderful tang, and ciabatta has a great chewy texture. The key is to toast it well so it doesn’t get soggy from the herbed butter and juices.
Q4. Can I make the herbed butter ahead of time?
Absolutely! The herbed butter is perfect for making a day or two in advance. Just wrap it tightly and keep it in the fridge. Let it sit at room temperature for about 15-20 minutes before you need to spread it, and it’ll be perfectly soft and ready to go.
Storing and Reheating Your Seared Scallop BLT
This Seared Scallop BLT is truly a sandwich best enjoyed fresh off the assembly line, but if you happen to have a few bits leftover, here’s how to handle them. Storing components separately is key to keeping everything delicious. The herbed butter is super forgiving and lasts beautifully in the fridge for up to a week, just let it soften before spreading. Cooked scallops are best eaten within a day or two, and a gentle reheat in a pan is the way to go. As for the assembled sandwich? Honestly, give it a skip for leftovers. It’s just not the same once it’s been sitting. Trust me, it’s worth making it fresh!
| Component | Storage Method | Reheating Method |
|---|---|---|
| Cooked Scallops | Refrigerate in an airtight container (1-2 days) | Gently reheat in a non-stick pan with a little butter or oil over low heat for 1-2 minutes per side. |
| Herbed Butter | Refrigerate in an airtight container (up to 1 week) | Allow to soften at room temperature before spreading. |
| Assembled Sandwich | Best served immediately. Not recommended for storage. | If components are stored separately, assemble fresh. |
Estimated Nutritional Information for Seared Scallop BLT
Now, let’s talk numbers! While every kitchen and every ingredient can be a little different, here’s a general idea of what you’re looking at for one of these glorious Seared Scallop BLTs. These are estimates, of course, because the exact brand of bacon or ripeness of your avocado can shift things a bit. But it gives you a good ballpark for this truly delicious and satisfying sandwich! For more information on the nutritional value of seafood, you can consult resources like the FDA’s advice on eating fish.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 sandwich |
| Calories | 650 |
| Fat | 45g |
| Saturated Fat | 15g |
| Unsaturated Fat | 30g |
| Trans Fat | 0g |
| Cholesterol | 100mg |
| Sodium | 900mg |
| Carbohydrates | 40g |
| Fiber | 8g |
| Sugar | 8g |
| Protein | 30g |
Seared Scallop BLT Perfection: 1 Gourmet Twist
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
- Diet: Vegetarian
Description
This Seared Scallop BLT recipe offers a delightful twist on a classic sandwich, featuring perfectly seared scallops, crispy bacon, fresh vegetables, and creamy avocado on toasted bread with a flavorful herbed butter.
Ingredients
- ¾ lb sea 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 zest
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Lightly season scallops with salt and pepper.
- Add butter and olive oil to a large pan over medium heat.
- Once hot (but not smoking), add scallops in a single layer, taking care not to overcrowd them.
- Sear for about 2 minutes before flipping and searing for another 1-2 minutes, until golden brown on both sides.
- Remove scallops to a plate and tent with foil to keep warm.
- In a small bowl, combine all herbed butter ingredients and lightly beat with a fork to blend.
- Spread herbed butter on four slices of crusty bread.
- Top each slice of bread with two leaves of lettuce, two slices of tomato, four avocado slices, two slices of crispy bacon, and four scallops.
Notes
- Ensure scallops are patted dry for a good sear.
- Do not overcrowd the pan when searing scallops.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
