1/3 cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges for serving
3/4 teaspoon paprika, divided
Hot sauce, to taste
Coarse salt and ground pepper
1/4 cup plain dried bread crumbs
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, 1/4 teaspoon paprika and hot sauce; season with salt and pepper. Set spicy mayo aside.
In a medium bowl, combine bread crumbs, 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 heat. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, about 2 minutes 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.
PREP TIME: 20 minutes.
TOTAL TIME: 20 minutes.
* Tara Notes:
This recipe was pretty good. I seasoned my breadcrumbs with garlic salt and whatever seasoning I could find in my cubbard so it was not bland. You can also use the ready made breadcrumbs.
I also used the spring mix salad mix that I got from the Wed Market in place of the lettuce.
I loved the fried scallops by itself as well, the breading was very light.