Seared Scallop BLT

Ingredients

• ¾ lb sea scallops (16 scallops), rinsed, connector muscle removed, and patted dry
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• Herbed butter (recipe below)
• 4 slices crusty bread (like ciabatta or sourdough), toasted
• 8 leaves butter, Boston, or bibb lettuce
• 2 medium tomatoes, sliced thickly
• 1 ½ avocados, peeled, pitted, and cut in 16 slices
• 8 slices bacon, cooked crispy

Herbed Butter

• 4 Tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 2 Tbsp finely chopped parsley
• 1 tsp grated lemon zest
• 1 tsp freshly squeezed lemon zest
• ½ tsp black pepper
• ¼ tsp salt

Instructions

• 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, taking care not to over-crowd them. Let sear for about 2 minutes before flipping and searing for another 1-2 minutes, until golden brown on both sides. Remove to a plate and tent with foil to keep warm while preparing the rest of the sandwich.
• Spread herbed butter on four slices of crusty bread and top each with two leaves of lettuce, two slices of tomato, four avocado slices, two slices of crispy bacon, and four scallops.

Herbed Butter

• In a small bowl, combine all the ingredients and lightly beat with a fork to blend.