Published: May 29, 2013 9:36 AM EDT
Updated: May 29, 2013 10:36 AM EDT

FORT MYERS, Fla.- On Wednesday we fired up the WINK kitchen. Chef Ed from University Grill stopped by to show us how to make BLT Scallops with Calamondin Coulis.

3 U-10 Scallops - cut in ½ lightly seared

2 Roma tomatoes sliced ¼ in.

Arugula

Cooked Double Smoked Bacon

2 oz Calamondin Coulis (available at the Calamondin Café on Summerlin Lakes Dr.)

1 oz fresh squeezed OJ

1 oz Greek Yogurt

Whisk together , let set overnight

Calamondin rinds, sea salt sprinkle

Plate –

Put three sliced scallops on bottom, 1 slice Tomato, 1 piece of bacon, arugula, and a little sauce

 Top with other scallops, then top with more sauce