Bay Scallop Po Boy With Spicy Mayo Recipes

BAY-SCALLOP PO' BOY WITH SPICY MAYO

Bay-Scallop Po' Boy with Spicy Mayo image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 438 g, Fat 24 g, Fiber 1 g, Protein 24 g

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