Crispy Fried Scallop Po'boy Sandwiches

Born in New Orleans as a hearty working-class sandwich, the po'boy still thrives on crisp fried seafood and soft French bread. Here, buttermilk-soaked sea scallops get a cornmeal-Creole crust before landing with cool lettuce, tomato, and mayo.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 610 cal
• 32g protein
• 58g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb large sea scallops
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Creole seasoning
• 1 tsp garlic powder
• 4 cups neutral oil for frying
• 4 soft French bread loaves or hoagie rolls
• 2 cups shredded iceberg lettuce
• 2 sliced ripe tomatoes
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup pickle slices
• 1 tbsp lemon juice

Instructions

1. 1Pat scallops dry and place them in a shallow bowl. Pour buttermilk and hot sauce over them, toss gently to coat, and let marinate in the refrigerator 15–20 minutes while you prep the rest.
2. 2In a separate shallow dish whisk flour, cornmeal, Creole seasoning, and garlic powder into an even dredge.
3. 3Heat oil in a deep skillet or Dutch oven to 365°F. Keep a thermometer clipped to the side and maintain the temperature carefully.
4. 4Remove scallops from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour-cornmeal mixture, pressing so the coating adheres. Shake off loose flour.
5. 5Fry scallops in batches of 4–5 without crowding, 2–3 minutes total, turning once, until deep golden and crisp on the outside and just cooked through. Drain on a wire rack and season lightly while hot.
6. 6Split the French bread loaves lengthwise and, if desired, toast cut sides lightly under a broiler or in a dry skillet until warm and barely golden.
7. 7Stir mayonnaise, Dijon, and lemon juice together for a quick tangy spread. Slather both cut sides of each loaf generously.
8. 8Layer shredded lettuce and tomato slices on the bottom half of each roll, then pile on the hot fried scallops. Top with pickle slices and the upper bread half.
9. 9Press gently, slice each po’boy in half on the bias if serving family-style, and serve immediately while the scallops are still shatter-crisp against the soft bread and cool veggies.