Scallop Roll

Beach shacks that serve seafood are great but the closest shack is a little ways away. And this warm weather has me craving creamy lobster rolls and blue claw crabs encrusted with Old Bay Seasoning. So I came up with this scallop roll that uses the spicy seasoning and it came out really good. Just put on the fan, close your eyes and feel the breeze right off the ocean as you take your first bite. ;)

• 4-5 jumbo sea scallops, cut width wise
• 1/4 cup plain bread crumbs
• 1/2 teaspoon Old Bay Seasoning, or more to taste
• flour for dredging
• 1 egg, beaten
• canola oil
• 2 onion rolls, split and toasted lightly under a broiler
• 1/4 head Napa cabbage, chopped
• 1 celery stalk, cut length wise, and thinly sliced
• 1 teaspoon finely chopped red onion
• pale part of 1 scallion, finely chopped
• 1/2 cubanelle pepper, finely chopped
• juice of 1/2 lemon
• 1/2 cup mayonnaise
• 1/2 teaspoon sweet relish, or more to taste

In a bowl combine the Napa cabbage, celery, red onion, scallion, cubanelle pepper, lemon juice, mayonnaise and sweet relish. Add salt and pepper as needed and set aside. Lightly toast your onion rolls, if you are not crazy about onion rolls you can use whatever rolls you like. Combine the plain bread crumbs and the Old Bay Seasoning. Dry your scallops and dredge them in flour, then into the egg and then into the breadcrumbs. Heat your oil on medium heat until hot. Fry your scallops until lightly brown and then flip onto the other side. It doesn't take long, only a few minutes as they are really fragile, so be careful when flipping them. Let them drain on paper towels. On your toasted bun, pile on a little of the slaw, top with 4 or 5 scallop rounds. This recipe makes 2 rolls with a little extra slaw on the side. This is great served with baked sweet potato fries. Enjoy!