Friday, August 31, 2012

Bay Scallops Po' Boy with Spicy Mayo

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Summer is rapidly coming to an end. So long to bikinis, outdoor happy hours and sunlight until 8pm. We're now approaching the season of apple picking, football, chilly nights and cozy socks. Not that I'm complaining or anything. I'd happily take a nice cool breeze over breaking a sweat as soon as I step out of my house. Yep, I'd take that any day.

Po' Boys are a New Orleans favorite that consist of (usually) fried seafood served on a submarine-type roll. These sandwiches are light and crisp on a hot summer day, especially when served with a side of refreshing cole slaw. These were by far one of Chris' favorite sandwiches. Although I don't suggest trying this if you are counting calories, might as well skip a day and give it a go. Consider it your reward for looking so good this summer. It's totally worth it. Enjoy!

Printable Recipe


  • 1/3 cup light mayonnaise
  • 1 tsp. garlic, minced
  • 1 tbsp. fresh lemon juice, plus lemon wedges, for serving
  • 3/4 tsp. paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain panko breadcrumbs
  • 1/4 cup Italian-style breadcrumbs
  • 1 tbsp. all-purpose flour
  • 1 lb. bay scallops, patted dry
  • 1/2 cup vegetable oil
  • 4 hoagie buns
  • Lettuce

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

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 tsp. 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.

Source: Adapted from Martha Stewart

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