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Fish and Seafood Bay-Scallop po' boy with spicy mayo
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| 1/3 cup light mayo 1 garlic clove, minced 1 T fresh lemon juice, plus lemon wedges, for serving 3/4 tsp paprika Hot sauce to taste course s&p | |
| 1/4 cup | plain dried breadcrumbs 1 T flour 1 pound bay scallops, patted dry |
| 1/2 cup | vegetable oil, (safflower) 4 hot dog buns 4 lettuce leafs |
In bowl combine mayo, lemon juice, 1/4 tsp paprika and hot sauce. Season with S&P. Set aside
In another bowl, combine breadcrumbs, flour and remaining 1/2 tsp paprika. Season with S&P. Add scallops and toss to coat.
In skillet, heat oil over medium heat. Work in two batches, frying scallops, tossing occasionally, until golden and cooked through 2 to 3 minutes. Using slotted spoon, transfer scallops to paper towel on plate.
Spread mayo on buns and put scallops on buns and piece of lettuce.
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