Bay Scallops Po' Boy with Spicy Mayo


  • 1/3 cup light mayonnaise
  • 1 tsp. garlic, minced
  • 1 tbsp. fresh lemon juice, plus lemon wedges, for serving
  • 3/4 tsp. paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain panko breadcrumbs
  • 1/4 cup Italian-style breadcrumbs
  • 1 tbsp. all-purpose flour
  • 1 lb. bay scallops, patted dry
  • 1/2 cup vegetable oil
  • 4 hoagie buns
  • Lettuce

In a small bowl, combine mayonnaise, garlic, lemon juice, 1 tsp. paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 tsp. 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.

by The Savvy Kitchen