Bay Scallops En Papillote Recipes

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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

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

DILLED SEAFOOD EN PAPILLOTE



Dilled Seafood en Papillote image

For the opener, spread butter and prepared horseradish on thin baguette rounds, and top them with bay shrimp. Boil small red potatoes and green beans to have alongside the seafood.

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

1 8-ounce skinless salmon fillet
4 ounces bay scallops
3 tablespoons thinly sliced green onion
4 teaspoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons fresh lemon juice
4 teaspoons butter
Lemon wedges

Steps:

  • Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
  • Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.

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