BLT Scallops

Delicious Mouse Bouch or Scallop Appetizer

Need: Medium - Jumbo Scallops, depending on what you're looking for
Bacon, small dice
Whole Tomatoes, small dice
Butter, unsalted
S & P
Lemon
Parsley, fresh
Oregano, fresh
Good Balsamic Vinegar
Boston Leaf Lettuce

Dry your scallops. Wash your lettice and let it dry as well. Rip pieces of lettuce until a little larger than the scallop size you wish to choose. Put about half a cup of balsamic vinegar into a small sauce pan, put on a low heat and let it reduce down until it is syrupy and coats the back of a metal spoon.
In a hot skillet, add a couple tbls of water, then add your diced bacon. The water helps the bacon crisp up. In the mean time, dice your tomato to the same size as your bacon. Put the diced tomato in a strainer and add a couple tsp of kosher salt. This will help the tomatoes loose their juices so the 'salsa' wont be so watery.
When the bacon is crisp, let it cool and drain. Keep a couple tsp of the bacon fat in the pan and add 1-2 tbsp of butter. Let it heat up and sprinkle your scallops with sea salt and cracked black pepper on both sides. Add to the hot pan and cook on both sides until they are golden brown, and just done. Be careful not to over cook or under cook your scallop, I like mine at med-rare - med, but that's just a personal choice. You can cook them until they're well done, whatever you prefer.
To make the 'salsa' add your tomatoes and bacon together. Add a little fresh lemon juice, parsley and oregano. Stir with a fork to combine and taste. Add necessary s & p to taste.
To plate, either put 3 pieces of your lettuce on the plate in a row, set a scallop on top, then top with the salsa. Add some lemon zest for garnish if you wish. Drizzle the balsamic reduction around the plate. This will be used as the sauce.
Or if you have the jumbo scallops, put only 1 or 2 on the plate. But the rest is as previous.

Variation: You can make these into mouse bouch by putting them onto a cucumber round or crustini. Add the balsamic reduction to the top of everything. Mmm Mmm