Scallop Po’boys
15 min
Average: 4 (4 votes)

Scallop Po’boys

New Orleans is known for many things, including this hefty sandwich that lends itself to all sorts of fillings. Here we dredge french scallops with Old Bay seasoning, fry them up, and stuff into a demi baguette. The Creole mayonnaise helps secure the lettuce and tomato to the bread. Best enjoyed with a cold beer.

Ingredients For

  • King Scallop
    Normandy King Scallops Label Rouge
  • 6 Tbsp
  • 0.50 tsp
  • 0.75 tsp
  • x 1
  • 2 Tbsp
  • 1 cup
  • 2 Tbsp
  • 2 Tbsp
  • 1 half



Stir together the mayonnaise, Creole seasoning, lemon juice, scallions, and parsley in a small bowl.

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Mix the panko, flour, and Old Bay in a shallow dish. Toss the scallops in the breading, pressing to coat. Line a plate with paper towels.

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Heat ¼-inch of oil in a large nonstick skillet over medium-high heat. Fry the scallops, in batches as needed, turning occasionally, until browned and cooked through, about 3 minutes. Remove the scallops to the prepared plate and sprinkle with salt while still hot.

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Spread the remoulade on the top and bottom of the baguettes. Line with lettuce and tomato. Top with the scallops. Serve with hot sauce if desired.

© ©BrakeThrough Media

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