Scallop BLT Sub
8 Slices Bacon
Herb Butter (recipe below)
¾ Pound Sea Scallops (12-16 scallops), cleaned and trimmed
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
4 Martin’s Hoagie Rolls
8 Leaves Green Leaf Lettuce
2 Medium Tomatoes, thickly sliced
1 ½ Avocados, peeled, pitted, and sliced
4 Tablespoons Unsalted Butter, softened
2 Garlic Cloves, minced
2 Tablespoons Finely Chopped Parsley
1 Teaspoon Lemon Zest
1 Teaspoon Freshly Squeezed Lemon Juice
½ Teaspoon Black Pepper
¼ Teaspoon Salt
Cook bacon until crispy, about 8-9 minutes. Transfer to paper towel-lined plate to drain.
Meanwhile, prepare the herb butter: In a small bowl, combine all the ingredients and lightly beat with a fork to blend.
Lightly season scallops with salt and pepper. Add butter and olive oil to large pan over medium heat. Once hot (but not smoking), add scallops in a single layer, making sure to space them out. Sear scallops for about 2 minutes; flip and sear for another 1-2 minutes, until golden brown on both sides. Transfer to a plate and keep warm until ready to serve.
Spread herb butter onto four Martin’s Hoagie Rolls and top with lettuce, tomato, avocado, bacon, and 3-4 scallops. Serve closed as a sub, or as an open-faced sandwich.
Recipe adapted from https://wearenotmartha.com