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 usually do foil packets with vegetables, whatever is in season.
My favorite way to serve fish is to bake it in lots of lemon juice and butter. I especially like halibut cooked this way.
I love cooking seafood en parchment paper with veggies, white wine and butter!
I love to grill salmon with a pinch of brown sugar and dill or to bake tilapia wrapped in bacon.
I love to grill my seafood with lots of fresh herbs & lemons! Served with grilled veggies & grilled fruit. Perfect!
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?
You can skip it. It just gives it a nice sushi-like flavor.
K- thanks
I top fish fillets with butter, salt, pepper, and Old Bay seasoning, then bake in a 400 degree oven. Comes out perfect every time!
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.
I love scallops and shrimp grilled.
Grilled and seared are my preferred method of making fish
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!
I like it baked with a salsa or chutney over the top.
I love to serve grilled fish on a bed of rice.
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.
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.
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.