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Gulf Coast Scalloping

Scallop Po' Boy

Fried scallops, slaw and remoulade on soft French bread.

Min Prep
15
Min Cook
10
Servings
4
Scallop Meat
1 pt
A fried scallop po boy with slaw, tomato and pickles, cut in half

Ingredients

Serves 4

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Steps

  1. Make the remoulade: stir the mayonnaise, mustard, chopped pickles, hot sauce, paprika and lemon juice together. Chill it while you fry.

  2. Heat about 2 inches of oil in a heavy pot to 350°F to 375°F.

  3. Mix the cornmeal, flour and seasoning. Dip the scallops in the egg mixture, let the extra drip off, and toss them in the cornmeal.

  4. Fry in small batches until golden outside and opaque inside, 1 to 2 minutes. Drain on a rack.

  5. Split the rolls and toast them lightly. Spread remoulade on both sides.

  6. Pile on the cabbage, tomato, pickles and scallops. Eat right away.

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