This scallop po’ boy fajitas recipe is a bold, delicious fusion that brings together the crispy, golden fried scallops of a Louisiana po’ boy with the sizzling peppers and onions of Tex-Mex fajitas. The result is a hearty, flavor-packed dish that’s perfect for a fun weeknight dinner or a casual gathering. It works because the sweet, tender scallops are a fantastic match for the smoky, savory fajita seasonings and the bright, crunchy slaw, all wrapped in warm tortillas.
Ingredients
- 1 lb (450 g) large sea scallops, patted dry
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 1/2 cups (180 g) cornmeal or panko breadcrumbs
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) ground cumin
- 8 small flour or corn tortillas, warmed
- For the slaw: 2 cups (200 g) shredded cabbage or coleslaw mix
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) sugar
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Hot sauce, for serving (optional)
Instructions
- Prepare the scallops: Remove the small side muscle from each scallop if still attached. Pat them very dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Set up a breading station: In a shallow bowl, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. In a second bowl, whisk eggs and buttermilk. Place cornmeal or panko in a third bowl.
- Dredge each scallop in the flour mixture, then dip into the egg mixture, and finally coat with cornmeal or panko. Press gently to adhere. Place breaded scallops on a plate.
- Heat about 1/2 inch (1.25 cm) of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry scallops in batches, without crowding, for 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) as the safe minimum for fish and seafood, per USDA FSIS. Drain on paper towels.
- In a separate large skillet, heat olive oil over medium-high heat. Add sliced peppers and onions. Cook, stirring occasionally, for 5-7 minutes until they are tender and starting to char. Sprinkle with chili powder and cumin, and season with a pinch of salt. Keep warm.
- Make the slaw: In a bowl, combine shredded cabbage, mayonnaise, lime juice, sugar, and cilantro (if using). Mix well. Season with salt and pepper to taste.
- Assemble the fajitas: Place warm tortillas on plates. Divide the sautéed peppers and onions among the tortillas. Top with fried scallops and a generous spoonful of slaw. Serve immediately with hot sauce if desired.
Tips
- Dry scallops are key: Wet scallops (treated with sodium tripolyphosphate) will not brown well. Look for “dry” scallops, which are slightly sticky and have a sweet smell.
- Don’t overcook: Scallops cook quickly and become rubbery if overdone. Cook just until opaque in the center and the internal temperature reaches 145°F (63°C).
- Substitutions: If you can’t find sea scallops, use large shrimp (peeled and deveined) and adjust cooking time to 2-3 minutes total. For a gluten-free version, use gluten-free flour and cornmeal.
- Make it ahead: You can bread the scallops up to 2 hours in advance and keep them refrigerated. Fry just before serving.
Serving Suggestions
Serve these scallop po’ boy fajitas with extra lime wedges, sliced avocado, or a drizzle of crema. They pair wonderfully with a side of Mexican rice, black beans, or a simple green salad. For a true fusion experience, offer both hot sauce and remoulade sauce for drizzling.
Variations
- Blackened scallops: Skip the breading and coat scallops in blackening spice, then sear in a hot cast-iron skillet for a smoky, spicy version.
- Grilled scallops: Thread scallops on skewers, brush with olive oil, and grill over medium-high heat for 2-3 minutes per side. Serve with the same fajita toppings.
- Add shrimp: Combine equal parts scallops and shrimp for a surf-and-turf fajita filling.
Storage and Reheating
Store leftover scallops, peppers, and slaw separately in airtight containers in the refrigerator for up to 3 days. To reheat, place scallops on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until heated through. The peppers and onions can be reheated in a skillet. The slaw is best served cold and will keep for 2 days. Do not microwave scallops, as they will become rubbery.
Frequently Asked Questions
Can I use frozen scallops? Yes, thaw them overnight in the refrigerator and pat them very dry before breading. Frozen scallops are often wet scallops, so be sure to dry them well.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This prevents off-flavors and burning.
Can I make this dairy-free? Absolutely. Use a dairy-free buttermilk substitute (e.g., 1 cup plant milk mixed with 1 tbsp lemon juice) and skip the mayonnaise in the slaw, or use a vegan mayo.
Why did my breading fall off? Make sure scallops are dry before dredging, and press the breading on firmly. Also, don’t crowd the pan, as this lowers the oil temperature and can cause the coating to separate.
What if I don’t have buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk, letting it sit for 5 minutes.
Can I bake the scallops instead of frying? Yes, place breaded scallops on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and cooked through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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