Pan Seared Scallop BLT with Crispy Potato Lattice Fences
A sophisticated twist on the classic BLT that transforms the traditional sandwich into an elegant plated dish. Jumbo sea scallops replace the typical bacon protein, while crispy pancetta adds smoky depth. The bread is reimagined as delicate potato lattice 'fences' - thin strips woven together and baked until golden. Fresh arugula provides peppery bite, herb-tossed tomatoes add brightness, and lemon mayonnaise ties everything together. This upscale interpretation is perfect for dinner parties or special occasions when you want to surprise guests with familiar flavors presented in an unexpected, restaurant-worthy format.
Ingredients
- 2 Idaho potatoes, large
- 12 jumbo sea scallops
- ¼ lb pancetta, thinly sliced
- ¼ lb arugula
- 4 plum tomatoes, sliced 1/4 inch thick
- 1 cup olive oil
- 2 tablespoons herbs, chopped
- 1 tablespoon shallots or onion, finely diced
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- salt
- pepper
Instructions
- 1
Mix mayonnaise and lemon juice together, season with salt and pepper and set aside
- 2
Preheat oven to 350 degrees
- 3
Peel potatoes and slice into strips approximately 5 inches long by 3/4 inch wide and 1/8 inch thick
- 4
Spread olive oil evenly onto sheet pan and sprinkle with salt and pepper
- 5
Lay potato slices vertically parallel to each other, then horizontally on top to form lattice fences
- 6
Bake for approximately 15 minutes until bottom potatoes start to brown
- 7
Flip each fence carefully with metal spatula and cook another 10 minutes until light golden brown
- 8
Remove potatoes from sheet pan and blot on paper towels
- 9
Cook pancetta on sheet pan for 20 minutes until crisp, then blot on paper towels
- 10
Toss tomatoes with olive oil, herbs, and shallot, season with salt and pepper
- 11
Heat saute pan over medium heat, add oil and cook scallops until golden brown on both sides
- 12
Wipe out pan and quickly cook seasoned tomatoes for approximately 2 minutes
- 13
Build BLT with potato fences as base, layer with tomatoes, scallops, pancetta, and arugula, top with remaining fences
- 14
Drizzle lemon mayonnaise around each plated BLT
Tips
Use a mandoline slicer for perfectly uniform potato strips that will weave together more easily into stable lattice fences.
If potato fences won't hold together during baking, brush with beaten egg wash to help bind the strips.
Pat scallops completely dry before searing to achieve the best golden brown crust and prevent oil splatter.
Good to Know
Best served immediately while potato fences are crispy. Cooked components can be refrigerated separately for 2 days.
Potato fences and pancetta can be cooked earlier in the day. Reheat fences in 350F oven for 3-5 minutes before serving.
Serve immediately on warmed plates to maintain temperature contrast between warm scallops and cool arugula.
Common Mistakes
Don't overcrowd scallops in pan to avoid steaming instead of searing
Avoid flipping potato fences too early or they'll break apart
Substitutions
4
FAQ
Can I make the potato fences ahead of time?
Yes, bake them earlier in the day and reheat in a 350F oven for 3-5 minutes before serving to restore crispiness.
What if my scallops are smaller than jumbo size?
Reduce cooking time accordingly and watch for golden browning. Smaller scallops cook faster and can become tough if overcooked.
How long will leftovers keep in the refrigerator?
Cooked scallops and other components keep for 2 days refrigerated, but potato fences lose crispiness and are best eaten fresh.