All Recipes

Bay-Scallop Po’Boy

30 Mins


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

Serves: 4


Step 1

In a medium bowl, combine the breadcrumbs, flour, and paprika; season with salt and pepper. Toss scallops in mixture, to coat.

Step 2

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.

Step 3

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.