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BLT Scallop Stacks with Basil Mayo

  • Author: Marty Boyd
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 12 1x


  • 3 slices thick-cut applewood smoked bacon
  • 12 large sea scallops (about ½ pound), patted dry with paper towels
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sugar
  • 2 tablespoon bacon drippings
  • Butter lettuce leaves
  • 12 cherry or grape tomatoes
  • Basil Mayo
  • 1/2 cup Miracle Whip
  • 2 tablespoon fresh basil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt


  1. In a small bowl mix the Miracle Whip, basil, pepper, garlic powder, and celery salt. Keep in the refrigerator until ready to serve.
  2. Cook bacon in a large skillet until just crispy. Drain on paper toweling reserving the bacon dripping in skillet.
  3. 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).
  4. 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.
  5. 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.
  6. Arrange on serving platter or in individual tiny plates and serve.