Scallop Po’boys
New Orleans is known for many things, including this hefty sandwich that lends itself to all sorts of fillings. Here we dredge french scallops with Old Bay seasoning, fry them up, and stuff into a demi baguette. The Creole mayonnaise helps secure the lettuce and tomato to the bread. Best enjoyed with a cold beer.
- Servings: 4
Source: Taste France Magazine
Ingredients
- Pound Normandy King Scallops Label Rouge
- French mayonnaise
- Creole Seasoning
- Fresh Lemon Juice
- x 1.00 Scallion
- Fresh Flat-Leaf Parsley Leaves
- Panko Breadcrumbs
- All-Purpose Flour
- Old Bay seasoning
- Kosher Salt
- Vegetable Oil, for frying
- half Baguette, halved crosswide, sliced horizontally 3/4 of the way
- Green Leaf Lettuce
- Vine-Ripe Tomato
- Hot sauce