Makes 4 servings (4 rolls)
- One-third cup all-purpose flour
- 3 tablespoons dry bread crumbs
- ¼ teaspoon salt
- Pinch of sweet paprika
- 1 pound sea scallops, cleaned, dried and halved widthwise if large
- 3 tablespoons corn oil
- 1 cup shredded lettuce
- 4 club or hot dog rolls
- 4 lemon wedges
- Red pepper mayonnaise (see recipe below)
- Combine flour, bread crumbs, salt and paprika on sheet of wax paper.
- Dredge scallops in flour mixture, shaking off excess.
- Heat oil in large skillet over moderately high heat.
- Add scallops ; cook, tossing frequently, until golden brown all over, 4 to 5 minutes.
- Place lettuce in rolls, spoon scallops on top.
- Serve with red pepper mayonnaise and lemon wedges.
- 2 sweet red peppers or 1 jar (7 ounces) roasted red peppers, drained
- ¼ cup mayonnaise
- 3 tablespoons plain yogurt
- ¼ teaspoon salt
- If using fresh red peppers, click here for how to roast red peppers
- In a blender, whirl the roasted red peppers until smooth puree.
- Whisk together mayonnaise, plain yogurt and salt in medium-size bowl, stir in red pepper puree.
- Refrigerate, covered, until ready to use.
BON APPETIT
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