• 4servings
  • 659calories

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Nutrition Info . . .

VitaminsA, B6, B9, B12, D

Ingredients Jump to Instructions ↓

  1. 1 pound(s) sea scallops , quartered 2 tablespoon(s) yellow cornmeal

  2. 4 hero rolls , cut in half

  3. 8 tablespoon(s) tartar sauce or light mayonnaise

  4. 2 cup(s) shredded iceberg lettuce

  5. 12 slice(s) (thin) tomato

Instructions Jump to Ingredients ↑

  1. In a flat pie plate, combine cornmeal and 1/4 teaspoon salt. Coat scallops in cornmeal mixture.

  2. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add scallops and stir constantly until golden brown and cooked through, 2 to 3 minutes. Remove with a slotted spoon; drain on paper towels.

  3. Spread each roll half with 1 tablespoon tartar sauce. Scatter 1/2 cup shredded lettuce on each bottom half.

  4. Layer scallops and tomatoes on top of lettuce. Sprinkle with hot sauce and a squeeze of lemon, if desired. Place top half of rolls on scallops.


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