Bay-Scallop Po' Boy with Spicy Mayo

Name: Bay-Scallop Po' Boy with Spicy Mayo
Prep time: 20 min
Total time: 20 min
Ingredients: 0.333 cup light mayonnaise; 1 garlic clove, minced; 1 tablespoon fresh lemon juice, plus lemon wedges, for serving; 0.75 teaspoon paprika; Hot sauce, to taste; Coarse salt and ground pepper; 0.25 cup plain dried breadcrumbs; 1 tablespoon all-purpose flour; 1 pound bay scallops, patted dry; 0.5 cup vegetable oil, such as safflower; 4 hot dog buns; 4 lettuce leaves

3.2

(62)

12 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

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

Ingredients

⅓ cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
¾ teaspoon paprika
Hot sauce, to taste
Coarse salt and ground pepper
¼ cup plain dried breadcrumbs
1 tablespoon all-purpose flour
1 pound bay scallops, patted dry
½ cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves

Directions

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.