Servings:*12 scallop BLTs
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 12 Fresh Wild Caught Sea Scallops
- 4 slices cooked bacon, cut into 2-inch pieces
- 2 Roma tomatoes, sliced
- Romaine lettuce, cut into 1-inch pieces
Heat the olive oil and unsalted butter over high heat in a frying pan.
Once hot, add scallops and sear for 1 ½ minutes on each side.
Remove scallops from pan and let rest for 5 minutes.
Cut the scallops in half horizontally.
On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
Top with the other scallop half and serve.