Scallop BLTs

• Gluten free

• Meat

  • 1 Bacon

• Seafood

  • 1 Sea scallops, fresh

• Produce

  • 1 Butter lettuce
  • 1 Garlic powder
  • 1 tsp Oregano, fresh
  • 1 Roma tomatoes
  • 1 tsp Thyme, fresh

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Avocado oil
  • 1/2 tsp Celery seed
  • 1 Chili powder
  • 1 Paprika
  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 cup Canola oil

• Nuts & Seeds

  • 1 Cumin
  • 1/2 tsp Cumin

Found on tamaracamerablog.com

Ingredients

• Fresh sea scallops
• Roma tomatoes
• Butter lettuce
• Bacon
• Avocado oil
• For Scallops rub: (all to taste)
• Cumin
• Paprika
• Chili powder
• Garlic powder
• For Herb Mayonnaise:
• 1 egg yolk
• 1 tablespoon dijon mustard
• 1 cup Canola oil
• 1 teaspoon lemon juice
• Salt and pepper
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon celery seed
• ½ teaspoon cumin

Directions

• Prep lettuce and tomatoes and put aside
• Make the spice rub with ingredients above
• Fry bacon, dry, cut in pieces and put aside
• Make the herb mayo: Put egg yolk and mustard in stand mixer. Mix on high and pour the oil in slowly until it emulsifies. Then add in remaining ingredients
• Dip each side of scallop in rub
• Heat up avocado oil in a pan until the oil is very hot
• Sear one side of scallop for 45 seconds, flip, and then heat the other side for a couple of minutes
• Pour butter on scallop to finish
• Remove from heat, wait 30 seconds, then cut scallop in half
• Layer the tomato, lettuce and bacon one on half of the scallop. Slather it with herb mayo and then place the other half of the scallop on top. Hold them together with toothpicks
• Repeat to make more