Patrick Cudahy

Ingredients

• Mayonnaise
• 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

Directions

• 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.

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