1/2 Teaspoon Paprika
Salt and Pepper
1/4 Cup Plain Dried Breadcrumbs
1 Tablespoon Flour
1 Pound Bay Scallops, patted dry
1/2 Cup Vegetable Oil
4 Martin's Long Potato Rolls
4 Leaves Lettuce
Mayonnaise, for serving
Lemon Wedges, for serving
In a medium bowl, combine the breadcrumbs, flour, and paprika; season with salt and pepper. Toss scallops in mixture, to coat.
In a medium nonstick skillet, heat oil over medium-high heat. In two batches, fry scallops, tossing occasionally, until golden and cooked through, about 2 to 3 minutes. Transfer scallops to plate lined with a paper towel; season with salt.
Split open Long Rolls and spread insides with mayonnaise, if desired. Add a lettuce leaf, then fried scallops. Serve immediately, with lemon wedges on the side.