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Scallop BLT Sub

40 Mins
Hoagie Rolls
Made With
Hoagie Rolls


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

Herb Butter:

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

Serves: 4


Step 1

Cook bacon until crispy, about 8-9 minutes. Transfer to paper towel-lined plate to drain.

Step 2

Meanwhile, prepare the herb butter: In a small bowl, combine all the ingredients and lightly beat with a fork to blend.

Step 3

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.

Step 4

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.

Learn how to make this recipe in this step-by-step tutorial:


Recipe adapted from