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Seared Scallops with Wasabi Mayo and a Sizzlefish Giveaway

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Gorgeous large sea scallops seared in butter and topped with a creamy wasabi mayo. 

Low carb pan-seared scallops with spicy wasabi mayo. A great appetizer or light meal.

I am about to make your life super duper easy right now and you are going to thank me for it. You know how you’re always saying you need to get more fish in your diet? Then you go to the grocery store and and you walk up to the fish counter and nothing looks that good. And you’re wondering how you will cook it anyway, to make it as good as you might get in a restaurant. You know that there has to be a better option than the standard grocery store fish, which really isn’t all that fresh. You could spend your time trekking to a proper fish monger. Or perhaps getting to a farmer’s market where there’s a good fish stand. You even have images of hightailing it to a nearby coast (if you’re anywhere near a coast) and buying it straight off the boat. But who has time for any of that? So you purchase a little of the grocery store fish and it’s okay but not great and your good intentions of eating more fish fall by the wayside.

Easy keto meal idea. Scallops seared in butter and topped with wasabi cream sauce.

Yep, I feel ya. Which is why I am offering you the chance to win a delivery box of really gorgeous fish from Sizzlefish. I have to be honest, with my busy life, I love that more and more people are getting into the delivery box game. I am lucky to live in Portland, OR, where there are quite a number of good fish stores and stands and yet…I still don’t have time to get to them very often. So I stand at my local grocery store, looking at the fish and thinking how it’s just not going to be as good as I know it can be.

Sizzlefish sent me their Paleo Prime Plus box to try and I managed to wrangle a giveaway out of them so that you could have a chance to try it too! They’re a small company but they seem to have a really good thing going here and I am very happy to give them some support. When the box came, I immediately set my sites on the scallops, because I love them but I don’t have them very often. Like some other bivalves, scallops actually contain a few carbs so I can’t go to town on them. Totally weird, I know, because they seem like meat and poultry and other fish…just pure protein. But a 3oz serving of scallops actually contains 4.5g of carbs. Dang those tasty little bivalves!

Easy low carb keto pan seared scallops.

In the end, I created what really is a delicious light meal or could also be served as an appetizer. I seared them lightly in plenty of butter and then topped them with a wasabi cream sauce. Total winning combination. And the other day, I also cooked the salmon and the sablefish from the box. I had no idea what sablefish was and so I simply cooked it the same way I often cook my salmon…roasted in butter (I sense a buttery theme here!). The salmon was lovely, as I knew it would be, but the sablefish blew my mind. It was so rich and delicious, with no accompaniment other than the butter, a little salt and pepper, and a squeeze of lemon. It was so good that I am going to order a box of just the sablefish, because I foresee making it frequently as an easy weeknight meal.

Delicious butter seared scallops with a spicy wasabi mayo. A delicious keto meal or appetizer.

So if you’re looking for a better option than the grocery store fish counter, I’d definitely recommend Sizzlefish. Everything they sent was absolutely delicious.

Now enter to win a box for yourself!

a Rafflecopter giveaway

5 from 1 vote
Low carb pan-seared scallops with spicy wasabi mayo. A great appetizer or light meal.
Print
Seared Scallops with Wasabi Mayo and a Sizzlefish Giveaway
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Gorgeous large sea scallops seared in butter and topped with a creamy wasabi mayo.
Course: Main Course
Cuisine: Mediterranean
Servings: 2 servings as a meal
Calories: 281 kcal
Ingredients
  • 1/2 teaspoon wasabi powder or 1 teaspoon wasabi paste
  • 1 teaspoon water
  • 2 tbsp mayonnaise
  • 8 ounces large sea scallops
  • Salt and pepper
  • 1 tablespoon butter
  • 2 slices pickled ginger chopped
  • Chives for garnish
Instructions
  1. In a small bowl, combine the wasabi powder and water and mix together to create a paste. Let sit 10 minutes for the flavours to develop. If using wasabi paste, you can skip this step.
  2. Stir in the mayonnaise until well combined.
  3. Pat the scallops very dry and season well with salt and pepper.
  4. Heat the butter in a medium skillet over medium high heat. When it begins to brown, add the scallops in one layer and sear about 1 1/2 minutes per side.
  5. Set the scallops on a platter and dollop each with a bit of the wasabi mayo. Top with a small piece of pickled ginger and a piece of chive. Serve warm.
Recipe Notes

Serves 2 as a meal. Each serving has 6.88g of carbs. (as an appetizer, it can serve 4, so divide the nutritional counts in half).

Food energy: 281kcal Total fat: 17.10g Calories from fat: 153 Cholesterol: 61mg Carbohydrate: 6.88g Total dietary fiber: 0.08g Protein: 23.38g

Nutrition Facts
Seared Scallops with Wasabi Mayo and a Sizzlefish Giveaway
Amount Per Serving (4 g)
Calories 281 Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Cholesterol 61mg20%
Carbohydrates 6.88g2%
Fiber 0.08g0%
Protein 23.38g47%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: I was sent a box of fish by Sizzlefish to review. I was not compensated in any other fashion.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Being from NE and now living in FL…I love cold water fish such as Haddock, Hake and of course NE Lobster!

    Reply

  4. Very rarely do I eat fish, just live in the wrong part of the country. But I recently tried scallops for the first time and loved them! Would love to win this box to maybe re-spark my interest in fish!

    Reply

  6. I love all types of seafood and prefer it prepared simply so I can enjoy the flavor. Living in the midwest, most quality seafood is pricey. Most of what we have around here is heavily breaded.

    Reply

  8. I definitely need to eat more fish and I too love scallops, but what a bummer about the carbs! I really don’t know how to cook fish well. Have you heard of brining fish? I read somewhere it helps get rid of the fishy-ness.

    Reply

  9. My mouth is watering! I’ve never wished for fish for breakfast before, but I am this morning.

    Reply

  11. These look amazing! We don’t really get scallops here. They are one of my faves- I’ll have to try to make them next time I’m in the US.

    Reply

  15. My favorite way to eat fish is seared in olive oil, celtic sea salt, lemon pepper, with thin slices of onion and green pepper on a bed of spaghetti squash with more olive oil sea salt and lemon pepper!

    Reply

  16. I don’t often cook or eat fish because my husband is allergic and it’s easier to just not cook it. But I do love fish cooked in the oven in a foil packet with butter!

    Reply

  19. Depends on the fish. I love to grill salmon. Sole with butter-lemon sauce or picatta sauce. Seared scallops. Plain, old, tuna salad. I love fish, but it’s not usually affordable anymore. 🙂

    Reply

  21. My favorite way to serve sockeye salmon is to cover it with butter dijon mustard and cilantro, wrap it in parchment paper, bake it and serve it over zoodles. So yummy

    Reply

  23. I grew up in Half Moon Bay, CA eating fresh fish from the local catch because my parents were friends with several fishermen. I also worked in southeast Alaska one summer and, since I like to fish, caught and cooked salmon, halibut and King crab (we had pots). Needless to say, I don’t buy store fish. I do buy frozen scallops and prepare just a few as a treat. I will try your wasabi mayo!

    Reply

  24. Love fresh fish! I grew up in the NE and would kill for some fresh lobster (no chance of that in AZ). My favorite way to cook less than the freshest fresh fish is fish and chips!

    Reply

  25. Mmmmm….looks so good! I’m a simple girl, either butter, garlic, and lemon, or I love seafood with Asian flavors and some lightly stir fried veggies!

    Reply

  27. I love to quickly sear seafood in a very hot 50 yr old cast iron pan. Nothing sticks. Ever. Brown butter at the end.

    Reply

  29. Salmon – Quickly seared, both sides (skin down first), in cast iron skillet – salt, pepper, chili oil and topped with chopped green onions.

    Reply

  33. Oh, you’ve perfectly describe by local grocery store’s seafood counter: meh. Uninspired, and lots of previously frozen offerings. I’d rather thaw if myself, thank you very much, if I’m going to buy something that was frozen. Thanks for sharing the Sizzlefish info with us. I’m leaving now to go check out their website.

    Reply

  34. I love scallops too and did not realize the carb count. I like to broil my scallops with butter, old bay seasoning and some lemon and serve with broccoli.

    Reply

  37. YUM! I do love scallops and shrimp. And some types of fish. I don’t eat enough of it, so I’m totally one of those aforementioned people! Thanks for this delish looking recipe. Can’t wait to try it!

    Reply

  46. We usually just season it and cook it in a skillet but my husband recently butter poached some fish fillets and they were really delicious.

    Reply

  49. Love all kinds of seafood. Seared in brown butter or grilled on a bed of sliced lemons/limes and SE Asian spices are some favorite methods. Living in Missouri prohibits great seafood enjoyment without a huge investment, so thank you Carolyn for the delicious scallop recipe and the introduction to Sizzlefish.

    Reply

  50. Pan seared is my fav for fresh off the boat catch, but grilled is a really good option for us also. My son has been experimenting with fish stews and chowders recently and they are very tasty.

    Reply

  51. My favorite way to serve fish is baked in parchment packets. What I include inside the packets depends on the fish I’m using. It’s easy, tender, and pretty.

    Reply

  54. This box sounds wonderful. I eat seafood frequently. I’m used to having it straight from the boat, and have been able to catch my own fish, Florida spiny lobster and bay scallops. Hands down my favorite way to cook seafood is sous vide – see https://anovaculinary.com/what-is-sous-vide/. Once it is perfectly cooked, it is easy to finish with a quick sauce or garnish. I love the way the wasabi mayo sounds, and will try it today!

    Reply

  57. I love scallops just pan grilled with butter lemon sauce. I also bake, grill, fry fish coated in almond flour with coconut oil. My sauces are flavorful and sugar-free.

    Reply

  58. I top fish fillets with butter, salt, pepper, and Old Bay seasoning, then bake in a 400 degree oven. Comes out perfect every time!

    Reply

  59. Can you skip the pickled ginger or substitute it because I don;t know how I would get a hold of pickled ginger. Is the picked ginger essential to the recipe? What could be a good substitute?

    Reply

  60. I love to grill my seafood with lots of fresh herbs & lemons! Served with grilled veggies & grilled fruit. Perfect!

    Reply

  63. My favorite way to serve fish is to bake it in lots of lemon juice and butter. I especially like halibut cooked this way.

    Reply

  66. I like to pan seared shrimp in butter with minced garlic. It’s good on the grill basted with garlic butter. Would love to have this fish bo to cook with!

    Reply

  74. Broiled with lemon and browned butter. Top with lemon peel, parsley, a little grated garlic with salt & pepper…yum!!

    Reply

  79. I love to pan fry my fish and then broil/brown for a couple of minutes in the oven.

    My fiancé and I recently got a smoker, and I am planning to smoke some fish in it. We have done lobster, and it’s the best lobster I have ever tasted in my life. It’s even delicious rewarmed up.

    Reply

  80. Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren’t time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

    Reply

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