Bay Scallop Po Boy With Spicy Mayo Food
BACON WRAPPED SCALLOPS WITH SPICY MAYO
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield about 20 to 25 appetizers
Number Of Ingredients 10
Steps:
- Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
- Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
- To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.
BAY-SCALLOP PO' BOY WITH SPICY MAYO
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 438 g, Fat 24 g, Fiber 1 g, Protein 24 g
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
"BABY" SCALLOP PO'BOY
I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself?
Provided by Melanie B.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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
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