Scallop Po Boy for Jamal Edwards | Food Busker

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour increases fiber content.

remoulade sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayo

Yogurt-based sauce is lighter and healthier.

Soak scallops in buttermilk for at least 30 minutes.

Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a bowl.

Heat oil in a deep fryer or heavy pot to 350°F.

Remove scallops from buttermilk and dredge in the flour mixture until well coated.

Fry scallops in batches until golden brown, about 2-3 minutes per side.

Drain fried scallops on paper towels.

Slice French bread lengthwise, leaving one side attached.

Spread remoulade sauce on the inside of the bread.

Layer shredded lettuce and tomato slices inside the bread.

Add fried scallops on top of the vegetables.

Top with pickles and close the sandwich.

Cooking Techniques

Spice Level:

Allergens