Scallop Po’ Boy W/ Spicy Garlic Mayo

Any size scallop will do, but we think smaller bay scallops work the best. The scallops can be cooked in about 1/4 inch of oil in a frying pan or, as we prefer, in about 2 inches of oil in a cast iron Dutch oven. Prep should be done about an hour prior to cooking so the mayo comes together and the coating sticks to the scallops. Serves 4.

Ingredients:

• 1 Pound bay scollops, patted dry
• 1/3 Cup mayonnaise
• 1 Garlic clove, minced
• 1/2 Teaspoon paprika
• Hot sauce (we use Franks) to taste
• Kosher salt and ground pepper
• 1/4 to 1/2 Cup plain dried bread crumbs
• 2-3 Tablespoons flour
• 1/4 Cup egg beaters or 1 egg beaten with 1 tablespoon of water
• Vegetable oil for frying
• 4 6″ long rolls
• Leaf lettuce and lemon wedges for serving

Directions:

In a small bowl combine the mayo, garlic, lemon juice, paprika and hot sauce. Set aside. Place the scallops in a medium bowl. Add the flour and mix until the scallops are coated. Then add the egg beaters a little at a time just until all the scallops are coated. Add the bread crumbs and toss until they are all well coated. Remove from the bowl and place on a tray so they do not touch one another. Place in the refrigerator for about an hour. This will help the coating stick.

When ready to cook, heat oil in a frying pan. Cook the scallops about 3-4 minutes, turning so they brown on all sides. You may need to do in batches as not to crowd the pan. The better method is using 2 inches of oil in a Dutch oven. Heat oil to 350º F. Cook for 3-4 minutes. You can cook the entire pound of scallops at once this way.

Serve on rolls with lettuce. Top with the garlic/spicy mayo and a little lemon. Our image shows Po’ Boys served with The Net Gourmet’s Cole Slaw and fries.