Ingredients
Scale
- REMOULADE
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped dill pickles
- 1 clove minced garlic
- 1 tablespoon spicy deli mustard
- 1/2 teaspoon cayenne pepper or hot paprika
- 1 tablespoon cayenne pepper hot sauce such as Texas Pete
- SANDWICHES
- 2 slices crusty bread
- butter for spreading
- 1/3 pound sea scallops, halved or quartered to bite-sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- oil for frying
- 1 cup shredded lettuce
- 1 small diced tomato
- 2 tablespoons diced onion
- lemon wedges for serving
Instructions
- For the remoulade, combine all ingredients in a bowl. Taste, and adjust the seasonings to your preference. Set aside.
- Preheat the broiler to high and spread butter on both sides of the bread. Broil the bread just until golden on both sides.
- Preheat a large skillet with 1/4 inch oil to medium-high heat for frying. Toss the scallops with the cornstarch and salt. When the oil is very hot (test it with just 1 scallop, it should sizzle), add the scallops in 1 layer. Fry the scallops for about 4 minutes, flipping when golden, until browned on all sides. Drain the scallops for a minute on paper towels.
- To serve, layer a piece of bread, some veggies, a pile of scallops, and some remoulade. Top with a lemon wedge and serve!
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 2