Culinary Couture: Bay-Scallop Po’Boys with Kale Salad

In the mood for summer, and looking for a new twist on dinner? We typically stick to the protein/veggie/starch combo in our family 2-3 nights a week, but we’re always up for shaking things up with some seafood. These Po’Boy sandwiches, inspired by a Martha Stewart recipe, pack some serious punch with their spiced mayo and sweet Hawaiian bread buns. Easy to whip up and complement with a kale salad (we like red kale with goat cheese crumbles and avocado, tossed with lemon juice and ranch dressing), you can make them in under 20 minutes. Perfect for a work week evening!

Pro tip: buy scallops straight out of the seafood case at your local grocery store for ultimate freshness! They’re easier to toss in the breadcrumbs when they’re fresh as well.

Detailed & Delighted // Culinary Couture: Bay-Scallop Po'Boys



  • 1/3 cup light mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • paprika
  • Hot sauce, to taste
  • Coarse salt (garlic salt works well!) and ground pepper
  • 1/4 cup panko bread crumbs
  • 1 tablespoon all-purpose flour
  • 1 pound bay scallops
  • 1/2 cup olive oil
  • 4 ‘Sweet Hawaiian’ hot dog buns
  • 4 lettuce leaves (we like living butter lettuce)


  1. In a small ramekin, combine mayo, chopped garlic, lemon juice, 1 teaspoon paprika, and a dash of hot sauce. Stir in garlic salt and pepper. Place in fridge to chill.

  2. In a medium bowl, combine breadcrumbs, flour, and a dash of paprika; season with salt and pepper. Add scallops, and toss in crumbs to coat thoroughly.

  3. Heat a cast iron skillet over medium-high, and add olive oil. Fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Season with salt, and remove from heat.

  4. Spread spicy mayo inside of buns, and line with a lettuce leaf. Add scallops, and serve immediately, with lemon wedges and kale salad on the side. Bon appetit!

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