Martin City Brewery’s BLT Scallops

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Martin City Brewing Co. owner Matt Moore, and executive chef Andrew Parker demonstrate how to make BLT Scallops.

Click here for more info about Martin City Brewing.

BLT Scallops

  • 3 egg yolks
  • 3 tablespoons roasted red peppers minced
  • 1 1/4 cub of blended oil
  • 1 garlic minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoon minced parsley
  • 2 tablespoon minced Basil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon horseradish
  • Salt and pepper to taste

Mix all ingredients in a food processor. When adding oil mix the oil in slowly.


  • 4 Scallops
  • 1 strip cooked bacon
  • one slice of tomato
  • 4 to 5 leaves of spinach
  • 1 tablespoon of blended oil
  • salt and pepper to taste

Heat skillet to hi heat and add oil. Salt and pepper each side of scallops and place in skillet, cook for 3 to 4 mins on each side and flip. Place aioli on plate, then build the BLT scallops.

2020 Elections

Check More Election Results



More News