<http://schema.org/recipeInstructions>
" In a flat pie plate, combine cornmeal and 1/4 teaspoon salt. Coat scallops in cornmeal mixture. 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. Spread each roll half with 1 tablespoon tartar sauce. Scatter 1/2 cup shredded lettuce on each bottom half. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32136/scallop-poboys-recipe-rbk0311/?click=recipe_sr>