Gorgeous large sea scallops seared in butter and topped with a creamy wasabi mayo.
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.
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!
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.
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!
Seared Scallops with Wasabi Mayo and a Sizzlefish Giveaway
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
- 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.
- Stir in the mayonnaise until well combined.
- Pat the scallops very dry and season well with salt and pepper.
- 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.
- 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.
Notes
Nutrition
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I like to serve fish with a nice squeeze of lemon or a fresh salsa.
I love fish! Simply baked with olive oil and seasoning or grilled. Perfection!
I wrap in baking paper after seasoning and baked in the oven.
Salmon – Quickly seared, both sides (skin down first), in cast iron skillet – salt, pepper, chili oil and topped with chopped green onions.
I like to broil with lemon and butter
I love to quickly sear seafood in a very hot 50 yr old cast iron pan. Nothing sticks. Ever. Brown butter at the end.
My favorite way to cook fish is on a plank on the grill.
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!
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!
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!
seared, generally, unless the grill is an option!
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
Love scallops!! I remember feeling so bummed when I found out they had carbs haha
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. 🙂
Seared, Broiled, In foil, Sashimi depends on the fish! Great giveaway Carolyn!
Im not a big fan of fish. No matter how hard I try I just don’t really enjoy it. I do however love scallops, shrimp, crab etc.