Food & Cooking Recipes Ingredients Seafood Recipes Bay-Scallop Po' Boy with Spicy Mayo 3.2 (62) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 4 Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading. Ingredients ⅓ cup light mayonnaise 1 garlic clove, minced 1 tablespoon fresh lemon juice, plus lemon wedges, for serving ¾ teaspoon paprika Hot sauce, to taste Coarse salt and ground pepper ¼ cup plain dried breadcrumbs 1 tablespoon all-purpose flour 1 pound bay scallops, patted dry ½ cup vegetable oil, such as safflower 4 hot dog buns 4 lettuce leaves Directions In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside. In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon 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. Originally appeared: Everyday Food, July/August 2008 Rate It PRINT