Scallop Po’ Boy’s with Spicy Mayo (makes 4 sandwiches)
1/3 cup mayonnaise
1 clove garlic, minced
1 tbsp. fresh lemon juice, plus lemon wedges, for serving
¾ tsp. paprika, divided
½ tbsp. hot sauce
Salt and black pepper, to taste
¼ cup plain dried breadcrumbs
½ tsp. crushed red pepper flakes
1 tbsp. flour
1 lb. scallops, rinsed and patted dry, cut into bite size pieces
½ cup vegetable oil
4 Hoagie buns
4 Romaine lettuce leaves
In a small bowl, combine the mayonnaise, garlic, lemon juice, 1 tsp. paprika, hot sauce, salt and pepper. Mix well and set aside.
In a medium bowl, combine the breadcrumbs, flour, ½ tsp. paprika, red pepper flakes salt and pepper. Mix well. Add scallops and toss to coat.
In a medium-non stick skillet, heat oil over medium-high heat. Work in batches, as to not over crowd the skillet. Fry scallops, tossing occasionally, until golden brown and cooked through, 2-3 minutes. Using a slotted spoon, transfer scallops to a paper-towel lined plate, season with salt.
Spread inside of the hoagie buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve immediately with lemon wedges.
