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  • 2 slices applewood smoked bacon, cut in half
  • 4 large scallops
  • 6 asparagus spears
  • 1 pack Hollandaise sauce ( or homemade if you prefer)
  • ciabatta bun


  1. Pat scallops dry with paper towels. This is key to get a nice sear tot the scallops. In a large skillet over medium heat cook bacon until crisp. Drain on paper towel. Leave bacon grease in skillet to cook scallops.
  2. With heat at medium high , add scallops, cooking for 2-3 minutes per side. Set aside.
  3. Add asparagus spears to same pan. Cook until slightly charred, but still tender crisp. Set aside
  4. Prepare hollandaise according to package directions.
  5. To assemble sandwiches. Stack bacon, asparagus, then scallops on toasted ciabatta roll.
  6. Drizzle with Hollandaise sauce and top with bun top.


Recipe is for one sandwich. Easy made into as many as you need.