Seared Scallop BLT with Candied Maple Bacon
Serves 2-3; Adapted from a recipe on Bite Sized
Ingredients:
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
Method:
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.
Read more at http://fromaway.com/cooking/seared-scallop-blt-with-candied-maple-bacon#3AF9X2M35QMWOeG0.99
