Best Bay Scallop Po Boy With Spicy Mayo Recipes

Provided by Melanie B.

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup mayonnaise
1 garlic clove
1 tablespoon lemon juice, fresh squeezed
2 teaspoons parsley, fresh chopped
1 teaspoon smoked paprika
1/4 teaspoon hot sauce
1/4 cup panko breadcrumbs
1 tablespoon flour
1 lb bay scallop
1/2 cup vegetable oil
4 rolls
4 lettuce leaves
4 tomatoes, slices
salt
pepper
4 lemon wedges

Steps:

Combine mayonnaise, garlic, parsley, lemon juice, hot sauce, and 1/2 teaspoon paprika in a bowl. Set aside.
In another bowl combine remaining paprika, panko, and flour. Season with salt and pepper. Toss scallops in coating.
Fry scallops in oil over medium high until golden brown.
Serve in roll with the mayonnaise sauce, lettuce, tomato, and lemon wedge.
Enjoy!

Nutrition Facts : Calories 688.8, Fat 41.2, SaturatedFat 5.6, Cholesterol 45.1, Sodium 773.2, Carbohydrate 54, Fiber 4.4, Sugar 6.9, Protein 27.8

Bay Scallop Stir-Fry image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

Steps:

In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g