Tag Archives: spicy remoulade

Not Your Average ‘Po Boy

Spicy Scallop 'Po Boy with Spicy Remoulade

Spicy Scallop 'Po Boy with Spicy Remoulade

Seldom does anyone say to themselves, “Man…I’m really craving a crappy crab cake.” or “Geeez…I could really go for some mediocre mashed potatoes right about now.”

No, we crave delicious food (healthy and not), but life often doesn’t provide us with the bandwidth to support those desires.

Take today for instance: As a current member of the Communications Team at the Bill & Melinda Gates Foundation I had spent the day in a social media training. It was exciting (discussing how to leverage the foundation’s voice to help advance the work of our grantees is nothing if not moving), humbling (one of the things I enjoy most at the foundation is the caliber of people I’m surrounded by), and it was exhausting. (and I wasn’t even one of the presenters!)

So I came home on this dark, rainy, Monday Seattle night feeling hungry….but not entirely motivated.

These Scallop ‘Po Boys are just the ticket. They’re easy to do, relatively inexpensive to make since the bay scallops are almost always half the cost of the big guys, and utterly satisfying.

Serve it with an honest beer, a wedge of lemon, and nothing else. It’s okay…we won’t tell.

Scallop ‘Po Boys with Spicy Remoulade

Serves 2, but can be easily doubled

1/3 cup light mayonnaise
1 garlic clove, minced
1/2 tablespoon fresh lemon juice, plus lemon wedges, for serving
1 tablespoon Sriracha hot sauce (the one with the rooster on the bottle)
Mix all ingredients in a small bowl and set aside.

‘Po Boys
1/4 cup all purpose flour
A few shakes of coarse salt and ground pepper
1 egg beaten
1/2 – 3/4 cup panko breadcrumbs
1/2 pound bay scallops, patted dry
1/3 cup vegetable oil
2 hoagie rolls, toasted
2 lettuce leaves, shredded


Raw Scallops
  1. Put the flour/salt/pepper, egg, and breadcrumbs in three separate shallow bowls.
  2. Working in small batches (~5 scallops) dredge them first in the flour mixture, then in the egg, and then in the breadcrumbs. Set on a plate and continue with the rest.
  3. Heat oil in a non-stick pan over medium to high heat, until nearly smoking. Carefully add the scallops in 2 batches, turning occasionally, and cooking until golden brown. Set on plate with paper towel to drain.
Cooked Scallops
Assemble ‘Po Boys with hoagies, spicy remoulade, and shredded lettuce. Enjoy!
The postings on this site are my own and do not represent the positions, strategies or opinions of the Bill & Melinda Gates Foundation.


Filed under Seafood, Uncategorized

Crab Risotto Cakes with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

Crab Risotto Cake with Spicy Remoulade

A dear friend of mine (who, incidentally is a fantastic chef) recently confessed to me that she no longer cooks. She just “combines prepared ingredients from Whole Foods’ deli.” Now…granted…she has two small children (I admittedly only have one crazy Cane Corso Mastiff as a dependent), but the thought of no longer being able to cook…or having cooking be a luxury definitely got my attention.

That said, as an unabashed multi-tasker who brushes her teeth while ungracefully hopping into her clothes each morning and reads the NYTimes.com while battling her way up Rainier Ave S,  I fully appreciate meals that can do double duty.

Risotto Cakes are the ultimate leftover. They are elegant, delicious, easy, and the perfect use for the giant pot of risotto I always seem to have left after we’ve eaten it for a few days. Serve with a lighter, white wine or Prosecco.

Crab Risotto Cakes with Spicy Remoulade

Serves 4

Spicy Remoulade:

1/3 cup mayonnaise
2 garlic cloves, finely minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1/2 teaspoon paprika
1/2 Mustard
1 TB Hot sauce, or to taste
Combine ingredients in a small bowl and set aside.

2 cups left-over crab risotto, formed into half-cup patties and set on wax paper to chill in fridge for at least 30 mins or up to 24 hours covered



1/2 cup flour
1 egg, beaten
3/4 – 1 cup panko breadcrumbs
2-3 TB Butter

  1. Dredge the patties in the flour, ensuring that all surfaces are covered.
  2. Dip in egg.
  3. Add to bread crumb bowl and gently turn back and forth until covered with a full coating of panko.
  4. Add 2 TB butter to non-stick pan and melt over medium heat. Add the patties and cook approximately 5 minutes on each side or until a deep golden brown. If necessary add third TB butter to finalize frying if pan is smoking too much.
  5. Serve topped with spicy remoulade and lemon wedges.




Filed under Lactose Free, Seafood, Uncategorized