Here's a favorite:
Bay Scallop Po'boy with spicy mayo
Serves 4 Prep time 20 min.
1/3 C light mayo
1 garlic clove, minced
1 Tbsp fresh lemon juice, plus lemon wedges for serving
3/4 tsp paprika
hot sauce, to taste
salt & pepper (I don't use salt)
1/4 C plain breadcrumbs
1 Tbsp flour
1 lb Bay scallops (if you can get them - if not I suppose you can use sea scallops and cut in 1/4's) patted dry
1/2 cup vegetable oil
4 hot dog buns
4 lettuce leaves
1. in small bowl combine mayo, garlic, lemon juice, 1/4 tsp paprika & hot sauce. Season with salt & pepper if desired.
2. In med. bowl, combine breadcrumbs, flour & remaining 1/2 tsp paprika. Season with salt & pepper if desired. Add scallops and toss to coat.
3. In me. nonstick skillet heat oil over medium-high heat. Working in two batches, fry scallops, tossing occassionally until golden and cooked through. 2 - 3 minutes. transfer to paper towel lined plate using slotted spoon.
4. Spread inside of buns with spicy mayo, top with a lettuce leaf then scallops. Serve immediately with lemon wedges.
Note: This says serves 4 - but they must not be hearty eaters. I make this just for the 2 of us. You can do all the prep ahead of time, then just coat the scallops with bread crumb mix and fry when ready to eat. I use a plastic bag for the bread crumb mix - 1 less bowl to wash.
Here's another:
Bay Scallop Stir Fry
Serves 4 (so they say!) Prep time 15 min.
salt & pepper
1 C long-grain white rice
1/4 C rice vinegar
1/4 C soy sauce
1 tsp toasted sesame oil
1 1/2 tsp cornstarch
1 Tbsp vegetable oil
1 red bell pepper ribs & seeds removed, thinly sliced
2 bunches scallions, white & green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise (or quartered if large) & cut into 1 1/2 inch lengths
1 tsp minced peeled fresh ginger
1 lb bay scallops, patted dry
1. Cook rice.
2. Meanwhile, whisk together vinegar, soy sauce, sesame oil and cornstarch in small bowl. Set aside.
3. In large nonstick skillet, heat vegetable oil over med high. Add bell pepper, scallion whites, carrots & ginger. Cook, stirring occasionally, until carrots are crisp-tender 4-5 min. Add scallops & scallion greens; cook, stirring occasionally, until scallops are cooked through 2 - 3 min.
4. Whisk sauce briefly, add to skillet & cook until thickened, about 1 min. Serve over rice.
Hope you enjoy these as much as we do!