BLT Sandwich with Grilled Sea Scallops on French Bread
12-inch long French bread baguette, split
4 leaves romaine or Boston lettuce
1 medium tomato, thinly sliced
6 slices Patrick Cudahy? Sweet Apple-Wood Smoked Bacon, crisply cooked*
1 ripe avocado, peeled, seeded, sliced (optional)
2 tablespoons butter
3 large sea scallops
Spread a thin layer of mayonnaise over cut sides of bread. Layer lettuce, tomato, avocado and bacon over bottom of bread. Melt butter in a small skillet over medium heat. Add scallops; cook until just opaque in center. Cut each scallop in half lengthwise; place over bacon. Close bread with top; cut crosswise in half.
*6 slices Patrick Cudahy fully cooked bacon may be substituted.