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.
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I like to season with salt and pepper and sear in a cast iron skillet to crisp up the skin.
Baked with lemon for low carb… but bread and fried for really good southern eating!
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.
I prefer fish simple, grilled with lemon.
My favorite way to serve fish is simply seasoned and grilled.
I love seafood and trying new things!
I love serving grilled or blackened fish.
We eat so much fish, we cook it many ways. Fried, grilled, broilded!
Thank you for sharing such delicious recipes. I can’t wait to try this!
I love fresh caught cod baked. I add some butter to the pan, top the cod with sour cream and fresh parmesan cheese.
With butter and lemon!
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!
I hate to say it, but my favorite way to serve fish is fried! So delicious!
I really love salmon, usually blackened with some butter and fresh squeezed lemon.
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.
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.