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.
- Total Time:
- Servings: 4
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
In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
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.
Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.