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.
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
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