Bay-Scallop Po' Boy with Spicy Mayo

Prep Time:
20 mins
Total Time:
20 mins

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


  • 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


  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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