Carolina Kitchen: Scallop BLT

Carolina Kitchen: Scallop BLT (Photo credit: WLOS Staff)

The Writer's Bistro; Chef Richard Petrelli

Serves 2


  • 4 scallops
  • 1 green tomato
  • 1/2 pint grape tomato
  • 4 pieces of cooked applewood bacon
  • 1/4 cup arugula
  • 2 oz jalapeno aioli
  • 1 tablespoon pickled jalapeno
  • 3 tablespoons of mayo
  • 1 teaspoon lemon juice
  • 1 teaspoon minced garlic
  • Salt and pepper to taste


  1. Get a pan hot for scallops. Season scallops with salt and pepper and sear hard in pan until browned nicely and barely finished. Reserve for plating.
  2. Medium dice bacon and render slowly until crisp and hold.
  3. Medium diced grape tomatoes and green tomatoes and combine.
  4. When ready to plate, combine bacon and both tomatoes and season. Spread jalapeno aioli on the plate first. Then place bed of arugula down and then scallops on top. Finish with tomato bacon mixture.
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