Under 30 Minutes

Bay-Scallop Po' Boy with Spicy Mayo

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.

  • Prep:
  • Total Time:
  • Servings: 4
Bay-Scallop Po' Boy with Spicy Mayo

Source: Everyday Food, July/August 2008


  • 1/3 cup light mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 3/4 teaspoon paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain dried breadcrumbs
  • 1 tablespoon all-purpose flour
  • 1 pound bay scallops, patted dry
  • 1/2 cup vegetable oil, such as safflower
  • 4 hot dog buns
  • 4 lettuce leaves


  1. In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

  2. In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.

  3. In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

  4. Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.


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