Scallops “BLT” with panko-breaded tomato, sautéed leeks and bacon
Serves 1  

Chef Georgio Casella

4 U10 scallops
3 oz leeks
3 oz heavy cream
2 oz diced bacon
1 oz whole butter
1 thick slice tomato
1 oz  Chablis wine
½ oz lemon
1 cup flour
1 cup liquid egg
1 cup panko bread crumbs
½ oz shallots
To taste, salt and pepper 


To make the scallops, pan-sear them until they are golden brown on both sides, then set aside. In the same pan, sauté the leeks and bacon until lightly browned, then add wine, lemon and shallots to pan and cook until reduced. Add heavy cream, butter and scallops and simmer for three to four minutes then set aside. 

Bread the tomato slice with flour, egg and panko bread crumbs, then pan fry until golden. Place the cooked tomato slice in the center of a plate, then drizzle reserved cream sauce around it. Place the scallops on top of the cream sauce, then place bacon and leeks on top of the tomato slice. Serve and enjoy. 


Hemingway’s at The Grand Hotel
1045 Beach Avenue, Cape May
609-884-5611 |


Photography by Craig Matthews 

August 2018
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