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
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⅓ cup light mayonnaise
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1 garlic clove, minced
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1 tablespoon fresh lemon juice, plus lemon wedges, for serving
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¾ teaspoon paprika
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Hot sauce, to taste
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Coarse salt and ground pepper
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¼ cup plain dried breadcrumbs
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1 tablespoon all-purpose flour
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1 pound bay scallops, patted dry
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½ cup vegetable oil, such as safflower
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4 hot dog buns
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4 lettuce leaves
Directions
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In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
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In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
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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.
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Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.