Seared Scallop BLT with Candied Maple Bacon - (Free Recipe below)

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Seared Scallop BLT with Candied Maple Bacon

Serves 2-3; Adapted from a recipe on Bite Sized


For the spicy mayonnaise:

  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 cup Canola oil
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder

For the honey mustard maple glaze:

  • 1 tablespoon honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon brewed coffee
  • 2 teaspoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon

For everything else:

  • 1 tablespoon Canola oil
  • 6 Sea Scallops
  • Kosher salt and freshly ground black pepper
  • Flour
  • 1 tablespoon butter
  • 3 pieces of bacon
  • 1/4 cup arugula
  • 1 teaspoon lemon juice
  • 6 slices of tomato


For the spicy mayonnaise:

In a medium sized bowl, add Dijon to the egg yolk. Slowly whisk in the Canola oil, until you have a thick emulsion. Stir in the lemon juice, seasoning, and spices.

For the honey mustard maple glaze:

In a medium sized bowl, whisk together all ingredients.

For everything else:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and lay the bacon strips on the foil. Brush with the glaze and bake, 10-15 minutes. Slice into scallop-sized pieces.

In a large cast iron skillet, heat canola oil over high heat until almost smoking. Sear scallops, 1 minute. Flip the scallops, season with salt and pepper, a dusting of flour, and cook another minute. Add butter to the pan; when it melts, spoon over scallops. Remove scallops from the pan and allow them to rest for 1 minute, then slice width-wise.

In a small bowl, toss arugula with lemon juice. Put together the scallop BLT by layering: scallop half, arugula, tomato, bacon, spicy mayonnaise, scallop half.

Seared Scallop BLT