BLT Scallops

By Erika on November 15th, 2012 / / 6 Comments


These tender seared scallops sit atop bacon and tomato risotto and are garnished with crisp, cool lettuce to finish things off! We know bacon has always gone with scallops and BLT Scallops are  just as delicious as they look…

Yield: Makes 6 appetizers or 2 main courses.

BLT Scallops

BLT Scallops


  • 3 slices bacon, chopped into 1/2" pieces
  • 1 shallot, minced
  • 1/2 cup arborio rice
  • 3 tablespoons white wine
  • 2 cups chicken stock, heated
  • 1/4 shredded Parmigiano-Reggiano
  • 1 vine-ripened tomato, seeded and diced

For Scallops:

  • 6 large diver scallops
  • dash salt
  • salt white pepper

For Garnish:

  • 2 Romaine lettuce leaves, shredded finely


  1. Make risotto. In a medium sized saucepan, sauté bacon over medium heat until crispy. Remove bacon but leave the fat. Add shallots to the same pan and sauté shallots until soft. Add Arborio and toss to coat with shallots and fat. Add wine and stir until absorbed. Add hot stock, about 1/2 cup at a time and stir . Cook until absorbed. Repeat until rice is slightly al dente'. When rice is almost ready, add tomato and stir to combine. Cook another 5 minutes. Add Parmigiano-Reggiano and stir until combined. Add bacon and set aside.
  2. Start scallops. Dry scallops well with a paper towel. Season with salt and white pepper. Heat oil in a skillet over high until smoking. Put scallops in oil and do not move until golden brown (about 1 minute per side).
  3. Place scallop over risotto (on scallop shell if you have for appetizers, divide risotto evenly among shells). If making an entree, place three scallops over half the risotto per plate. Garnish with shredded lettuce.

Linked up with Craft-O-Maniac.





show comments 6 responses

  • Charlie says:

    Hello: This looks delicious!

    I do have to ask though, as these look like U-10 Scallops.

    You only cook for two minutes? On what heat?

    I find that mine take 5-6 minutes, and they are perfectly done and not dried out?

    That asked, I do have to make these, immediately!

    Have a Joyful Day :~D

    • Erika Erika says:

      Hi Charlie! The pan is SMOKING and VERY hot (use a pan that you don’t mind getting a bit black and have to scrub), I timed it twice and the scallops were seared to perfection…you don’t want to overcook! The trick is also to not move them, et them sit in the same spot for one minute and form a nice sear…let me know how it turns out!!

  • Charlie says:

    Thank you Ericka!

    I’ll let you know.


    • Erika Erika says:

      You’re welcome! And PS, if you’re worried about them not being coked through, maybe try 1 minute 30 seconds, but I like my scallops really tender and juicy, just barely opaque in the center…trick is the smoking hot pan for that really nice sear…

  • Jessica says:

    Hey these look fantastic! I have a scallop BLT recipe too, it’s always fun to see different ways people express a similar idea!

  • Carole says:

    Carole’s Chatter is collecting scallop dishes today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

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