This sandwich is on the menu of one of my favorite restaurants on Cape Cod. The restaurant is the Impudent Oyster. So good. If you are a bacon and scallop lover, which I know most of you are, because one of the most common ways people get to my blog via a google search is by looking for recipes with bacon and scallops, this sandwich will be heaven in your mouth.
I made this sandwich for dinner last night for Pete and myself. We both enjoyed them just as much as the first time we had them.
Scallop and Bacon Sandwiches
Serves 2
2T Olive oil
6-8 dry sea scallops, depending on size. 3 per sandwich is plenty if they're really big
Breadcrumbs
4 pieces of bacon, cooked (more if you're Peter)
Monterey Jack cheese, sliced
2 sub rolls (what do you call them? torpedos? hoagies?)
1T tartar sauce
1. Heat the olive oil in a medium saute pan over medium heat.
2. Lightly coat the scallops with the breadcrumbs, and add to the pan. When they're browned on the bottom, flip them over and continue to cook until opaque.
3. Meanwhile, preheat the broiler, slice the sub rolls open, place the the Monterey Jack cheese on the cut sides of the rolls, and broil until melted. Remove from oven
4. Place the bacon and scallops on the rolls, and then spread tartar sauce on sandwich. Enjoy!
2. Lightly coat the scallops with the breadcrumbs, and add to the pan. When they're browned on the bottom, flip them over and continue to cook until opaque.
3. Meanwhile, preheat the broiler, slice the sub rolls open, place the the Monterey Jack cheese on the cut sides of the rolls, and broil until melted. Remove from oven
4. Place the bacon and scallops on the rolls, and then spread tartar sauce on sandwich. Enjoy!
Dyin'. Looks so good. And so bummed that you didn't photograph our lunch. We talked tonight on the plane about our favorite meals on our vacation and your lunch rated number 1, with both of the meals at your mom's house neck-and-neck right behind.
ReplyDeleteY'all know how to cook. Love you.