INGREDIENTS
- Ingredients on sale
- 1/3 cup light mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
- 3/4 teaspoon paprika
- Crushed Red Pepper Flakes
- Bold and spicy addition to sauces and marinades.
- Price available in store
- Hot sauce, to taste
- Coarse salt and ground pepper
- Morton Iodized Salt
- 26 oz
- Find at a store
- 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
- Crisco Pure Vegetable Oil 32 Fl Oz
- $6.00 for 2 item thru 09/30
- 4 hot dog buns
- 4 lettuce leaves
DIRECTIONS
1. In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
2. In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
3. 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.
4. Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.