Seared Scallop BLT with Candied Maple Bacon

By á-25087

Adapted recipe by fromaway
Original recipe by 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
• Read more: http://www.fromaway.com/cooking/seared-scallop-blt-with-candied-maple-bacon#ixzz2Jr2JOdJs

Preparation

Step 1

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.