Looking for a sweet succulent appetizer……and did I mention bacon???? BLT Scallop Stacks with Basil Mayo.
Scallops are mild, sweet, tender and moist….but mostly delicious. Bacon and scallops are a classic combo…sweet scallops, and smoky bacon. The combo begs for lettuce and tomato……BLT with a kick… and no bread.
Classic BLT has mayo, add some peppery sweet basil and take mayo to a new level. Of course, you all know I am a Miracle Whip girl, but mayo if you must.
With the impending Holiday season and appetizers taking center stage at many parties, these are show stoppers. Holidays are all about glitter and showing off your cooking skills. Showing off will be easy with this recipe.
No complicated ingredients, or methods, so even a novice can look like they have a little Julia Child in them.
Just a couple of hints to make this your best party recipe ever. Be sure to pat the scallops dry….really dry. It will help them to get that nice caramelized brown color. Sprinkling a bit of sugar on the scallops will help speed up the caramelizing process too.
Making your basil mayo in advance will give the basil and other ingredients time to really flavor the mayo.
Cook your bacon until just crisp, if you cook it super crisp you will have a hard time when you insert the pick.
I found appetizer sized little plates that were the perfect size for BLT Scallop Stacks with Basil Mayo, but arranging them on a pretty platter will be perfect too!
Make your holiday parties shine with BLT Scallop Stacks with Basil Mayo for an appetizer that is sure to be the hit of any party!
- 3 slices thick-cut applewood smoked bacon
- 12 large sea scallops (about ½ pound), patted dry with paper towels
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
- 2 tablespoon bacon drippings
- Butter lettuce leaves
- 12 cherry or grape tomatoes
- Basil Mayo
- ½ cup Miracle Whip
- 2 tablespoon fresh basil
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- In a small bowl mix the Miracle Whip, basil, pepper, garlic powder, and celery salt. Keep in the refrigerator until ready to serve.
- Cook bacon in a large skillet until just crispy. Drain on paper toweling reserving the bacon dripping in skillet.
- Sprinkle the patted dry scallops with the pepper and sugar. ( Dusting scallops with a small amount of sugar will help in getting a caramelized crust).
- Cook scallops in reserved bacon drippings over medium high heat, about 2 minutes per side until golden brown and opaque. Do not over cook or they will be tough.
- Cut each bacon strip into 4 pieces. To make stacks, slice scallops in half, top the bottom half of scallop with a piece of bacon, lettuce, a dollop of basil mayo, a cherry or grape tomatoes and the top of scallop. Insert a wooden pick or skewer to hold the stack in place.
- Arrange on serving platter or in individual tiny plates and serve.