Bay-Scallop Po' Boy with Spicy Mayo


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


In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.

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.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

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