Scallop Po' Boy with Spicy Mayonnaise (New Orleans)

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.

⅓ cup Hellmann's mayonnaise
1 clove garlic, minced
1 Tbsp. lemon juice, freshly squeezed
¾ tsp. ground paprika
hot sauce, to taste
sea salt
black pepper, freshly cracked
¼ cup plain dried breadcrumbs
1 Tbsp. all-purpose flour, unbleached
1 lb bay scallops, patted dry
½ cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves

To Serve:
lemon wedges

In a small bowl, combine mayonnaise, garlic, lemon juice, tsp. paprika, and hot sauce; season with salt and pepper. Set spicy mayonnaise aside.

In a medium bowl, combine breadcrumbs, flour, and remaining ½ tsp. paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2-3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po'boys immediately, with lemon wedges.

Makes 4 servings.