15 min

Scallop Po’boys

Name: Scallop Po’boys
Cook time: 15 min
Yield: 4
Ingredients: 0.50 Pound Normandy King Scallops Label Rouge; 6.00 Tbsp French mayonnaise; 0.50 tsp Creole Seasoning; 0.75 tsp Fresh Lemon Juice; x 1.00 Scallion; 2.00 Tbsp Fresh Flat-Leaf Parsley Leaves; 1.00 cup Panko Breadcrumbs; 2.00 Tbsp All-Purpose Flour; 2.00 Tbsp Old Bay seasoning; Kosher Salt; Vegetable Oil, for frying; 1.00 half Baguette, halved crosswide, sliced horizontally 3/4 of the way; Green Leaf Lettuce; Vine-Ripe Tomato; Hot sauce (optional)

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

Seafood

Normandy King Scallops Label Rouge

0.50 Pound See the article
French mayonnaise 6 Tbsp
Creole Seasoning 0.50 tsp
Fresh Lemon Juice 0.75 tsp
Scallion x 1
Fresh Flat-Leaf Parsley Leaves 2 Tbsp
Panko Breadcrumbs 1 cup
All-Purpose Flour 2 Tbsp
Old Bay seasoning 2 Tbsp
Kosher Salt
Vegetable Oil, for frying
Baguette, halved crosswide, sliced horizontally 3/4 of the way 1 half
Green Leaf Lettuce
Vine-Ripe Tomato
Hot sauce (optional)

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Preparation

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

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.

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.