Baby Scallop Poboy Recipes
BAY-SCALLOP PO' BOY WITH SPICY MAYO
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
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
"BABY" SCALLOP PO'BOY
I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself?
Provided by Melanie B.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine mayonnaise, garlic, parsley, lemon juice, hot sauce, and 1/2 teaspoon paprika in a bowl. Set aside.
- In another bowl combine remaining paprika, panko, and flour. Season with salt and pepper. Toss scallops in coating.
- Fry scallops in oil over medium high until golden brown.
- Serve in roll with the mayonnaise sauce, lettuce, tomato, and lemon wedge.
- Enjoy!
Nutrition Facts : Calories 688.8, Fat 41.2, SaturatedFat 5.6, Cholesterol 45.1, Sodium 773.2, Carbohydrate 54, Fiber 4.4, Sugar 6.9, Protein 27.8
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