Fried Scallop Sandwich Recipe

Name: Fried Scallop Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fried Scallops; 1 pound bay scallops; 1 cup cornmeal; 2 tablespoons coarsely ground cornmeal; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 teaspoons paprika; 1/2 teaspoon crushed dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon aleppo pepper; 1/2 cup peanut oil; 4 big ciabatta rolls, split and toasted; 1 ripe tomato, sliced; arugula; salsa verde mayo (see below); Salsa verde mayo; 1 handful Italian (flat leaf) parsley; 1 handful basil leaves; 1 large garlic clove, smashed and chopped; 1 oil-packed anchovy fillet, chopped; 2 teaspoons brined or salted capers (rinsed, if salted); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 cup good quality mayo; 1 pinch salt

Servings: persons

Fried Scallops
1 pound bay scallops
1 cup cornmeal
2 tablespoons coarsely ground cornmeal
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons paprika
1/2 teaspoon crushed dried rosemary
1 teaspoon dried thyme
1/2 teaspoon aleppo pepper
1/2 cup peanut oil
4 big ciabatta rolls, split and toasted
1 ripe tomato, sliced
arugula
salsa verde mayo (see below)
Salsa verde mayo
1 handful Italian (flat leaf) parsley
1 handful basil leaves
1 large garlic clove, smashed and chopped
1 oil-packed anchovy fillet, chopped
2 teaspoons brined or salted capers (rinsed, if salted)
2 tablespoons olive oil
1 tablespoon lemon juice
1 cup good quality mayo
1 pinch salt

1
In pie plate or other shallow dish, whisk together the cornmeals and all the seasonings.
2
In a medium, deep frying pan, heat the oil over medium-high heat until it's nice and hot (about 350u00b0F). Toss the scallops in the cornmeal mixture to coat them well. Then, add half of them to the pan. Fry them, flipping after 1-2 minutes, until they are golden and crisped on each side. Remove the scallops with a slotted spoon or spatula and put them on a paper towel lined plate. Fry the remaining scallops the same way. (You could also fry them in a deep fryer if you have one.)
3
Spread the mayo on both sides of the toasted ciabatta rolls. Fill the rolls with arugula, tomato slices, and scallops. Serve with plenty of napkins on the side.
4
In a small food processor (or with a mortar and pestle) process together the parsley, basil, and garlic until pretty finely chopped. Add in the anchovy and process a little more. Add the capers, the olive oil, and the lemon juice and pulse a few times. Finally, add in the mayo and process until everything is blended together. Add salt to taste. Scrape into a bowl and use for the scallop sandwiches as well as any variety of other sandwiches (it's darn good with porchetta).

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Fried Scallops, 1 pound bay scallops, 1 cup cornmeal, 2 tablespoons coarsely ground cornmeal, and more.

Yes, Fried Scallop Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Scallop Sandwich

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