📝 About This Recipe
A luxurious coastal twist on the classic New Orleans sandwich, this recipe swaps traditional shrimp for succulent, sweet sea scallops. Each scallop is flash-fried in a seasoned cornmeal crust to achieve a shattering crunch that yields to a buttery, tender center. Nestled in a toasted French roll and slathered with a zesty, house-made remoulade, this sandwich is a masterclass in texture and soul-satisfying Southern flavor.
🥗 Ingredients
The Scallops
- 1.5 pounds Sea Scallops (dry-packed, tough side muscle removed)
- 1 cup Buttermilk (for soaking)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Dredge
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind for best texture)
- 2 tablespoons Cajun Seasoning (low-sodium preferred)
- 1 teaspoon Smoked Paprika
- 1 quart Vegetable Oil (for frying)
Cajun Remoulade
- 3/4 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 2 teaspoons Prepared Horseradish (drained)
- 1 tablespoon Capers (finely minced)
- 1/2 lemon Lemon Juice (freshly squeezed)
Assembly
- 4 pieces French Bread Rolls (6-inch soft baguettes)
- 2 cups Shredded Iceberg Lettuce
- 2 large Beefsteak Tomato (thinly sliced)
- 16 slices Dill Pickle Chips
- 2 tablespoons Unsalted Butter (melted, for toasting)
👨🍳 Instructions
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1
Pat the scallops completely dry with paper towels. Removing excess moisture is the secret to a crispy coating and preventing the scallops from steaming.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the scallops in the mixture and let them sit for 15 minutes while you prepare the other components.
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3
Prepare the remoulade by combining mayonnaise, Dijon, horseradish, minced capers, and lemon juice in a small bowl. Whisk until smooth, cover, and refrigerate to let flavors marry.
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4
In a shallow dish or gallon-sized freezer bag, combine the flour, cornmeal, Cajun seasoning, and smoked paprika. Shake or whisk to ensure the spices are evenly distributed.
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5
Heat the vegetable oil in a heavy-bottomed Dutch oven or deep fryer to 360°F (182°C). Use a candy thermometer to ensure accuracy.
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6
Slice the French rolls lengthwise, leaving a 'hinge' on one side. Brush the insides with melted butter and toast in a pan or under a broiler until golden brown and warm.
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7
Working in batches of 5-6, remove scallops from the buttermilk, letting excess drip off, and toss in the seasoned flour mixture until heavily coated.
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8
Carefully drop the coated scallops into the hot oil. Fry for 2-3 minutes, turning once, until the exterior is deep golden brown and the scallops are just opaque in the center.
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9
Use a slotted spoon to transfer fried scallops to a wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of salt while hot.
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10
Repeat the frying process with the remaining scallops, ensuring the oil temperature returns to 360°F between batches.
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11
To assemble, spread a generous layer of remoulade on both the top and bottom of the toasted rolls.
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12
Layer the bottom with shredded iceberg lettuce and 3-4 tomato slices. Add 4 pickle chips per sandwich.
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13
Pile the hot, crispy scallops generously into the roll. Serve immediately while the contrast between cold toppings and hot seafood is at its peak.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that cause them to release water and prevents a good crust. Don't overcrowd the frying pot, as this drops the oil temperature and leads to greasy, soggy breading. If you can't find sea scallops, bay scallops work too, but reduce fry time to 60-90 seconds. For an extra kick, add a teaspoon of cayenne pepper to the flour dredge. Place the fried scallops on a wire rack rather than paper towels to keep the bottom from getting soggy.
🍽️ Serving Suggestions
Serve with a side of Zapp's Voodoo potato chips for an authentic Louisiana crunch. Pair with a cold, crisp Abita Amber lager or a citrusy Pale Ale. A side of creamy Southern coleslaw helps cut through the richness of the fried scallops. Offer extra lemon wedges and hot sauce on the side for guests to customize their heat level.