Martha Stewart Bay-Scallop Po’ Boy with Spicy Mayo

Martha Stewart Bay-Scallop Po' Boy with Spicy Mayo takes 20 minutes and a pound of bay scallops to make a crunchy, golden sandwich with garlicky mayo. It's an easy quick weeknight dinner for busy evenings, casual cookouts or game day, and it's all done in one skillet.

Pat the bay scallops completely dry before they hit the breadcrumbs, because dry scallops hold the coating and fry up crisp. Skip it and the crumbs turn gummy and slide off in the hot oil.

Martha skips the usual egg wash in the breading, since bay scallops are naturally moist enough to grab the breadcrumb and flour mixture on their own. Frying them in two small batches keeps the oil hot, so every scallop turns golden in just 2 to 3 minutes.

Martha Stewart Bay-Scallop Po' Boy with Spicy Mayo

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Course: DinnerCuisine: American, CajunDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

6

minutes

Calories

480

kcal

Tiny bay scallops get a quick toss in seasoned breadcrumbs, then fry until crisp outside and tender inside. They pile onto soft buns with lettuce and a garlicky, paprika-spiked mayo.

Ingredients

• 1/3 cup light mayonnaise
  

• 1 garlic clove, minced
  

• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  

• 3/4 teaspoon paprika
  

• Hot sauce, to taste
  

• Coarse salt and ground pepper
  

• 1/4 cup plain dried breadcrumbs
  

• 1 tablespoon all-purpose flour
  

• 1 pound bay scallops, patted dry
  

• 1/2 cup vegetable oil, such as safflower
  

• 4 hot dog buns
  

• 4 lettuce leaves
  

• Lemon wedges, for serving
  

Directions

• Mix the spicy mayo: Stir 1/3 cup light mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, 3/4 teaspoon paprika and hot sauce together in a small bowl. Season with salt and pepper, then set it aside so the flavors can meld.
• Coat the scallops: Combine 1/4 cup breadcrumbs, 1 tablespoon flour and the remaining 1/2 teaspoon paprika in a medium bowl, then season with salt and pepper. Add the dried scallops and toss until every one is evenly coated.
• Fry in batches: Heat 1/2 cup vegetable oil in a medium nonstick skillet over medium-high. Fry the scallops in two batches, tossing occasionally, until golden and cooked through, 2 to 3 minutes per batch.
• Drain and season: Lift the scallops out with a slotted spoon and move them to a paper-towel-lined plate. Season them with salt while they're still hot so it sticks.
• Build the po' boys: Spread the inside of each hot dog bun with the spicy mayo, dividing it evenly. Then top each with a lettuce leaf and a pile of scallops.
• Serve right away: Bring the po' boys to the table immediately, with lemon wedges on the side. A squeeze of lemon right before eating keeps the scallops bright and the crust crisp.

Tools for this recipe

• OXO stainless slotted spoon, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sea scallops instead of bay scallops?

You can, but slice each sea scallop into 3 or 4 small rounds first so they cook as quickly as bay scallops. Keep the frying time at 2 to 3 minutes and pull them as soon as they turn golden.

Why doesn't this recipe use an egg wash?

Bay scallops are naturally moist, so the breadcrumb and flour mixture clings to them without any egg. That also means one less bowl to wash and a faster start to frying.

Can I make the spicy mayo ahead of time?

Yes, stir it together up to a day ahead and keep it covered in the fridge. The garlic and paprika mellow overnight, so the flavor is often better the next day.

How do I keep the scallops crisp?

Fry them in two batches so the oil stays hot and the skillet isn't crowded. Drain them on paper towels and assemble the sandwiches right away, since steam softens the crust fast.

What can I serve instead of hot dog buns?

Soft split-top rolls or a small baguette cut into 6-inch lengths work well. Toast the cut sides lightly if you want a sturdier bun that holds up to the mayo.