Shrimp po’ boy sliders with remoulade and tomatoes

Shrimp:

Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry (discard the tails if using jumbo shrimp). Season lightly with salt and as much po’ boy seasoning blend as you like.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. 

Scallops:

Rinse and drain the scallops, then drain on a paper-towel-lined plate and pat dry; season generously with salt and as much po’ boy seasoning blend as you like.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. 

Transfer the shellfish to a plate. Wipe out the pan.

While the shellfish cooks, prepare the garnishes.

• Trim the root end from the romaine heart; thinly slice the leaves crosswise.
• Cut the tomatoes in half.

In the same pan used for the shellfish, working in batches if necessary, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms, cut sides up, on a work surface and slather each with 2 teaspoons remoulade. Top each with the shellfish, romaine, and tomatoes. Close with the bun tops.