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January 16, 2020
Are you afraid to cook scallops, intimidated by the process to achieve the perfect sear? Don’t fret, friends, we’ve got you covered with a step by step process to accompany these incredibly flavorful Asian Style Roasted Vegetables.
At Sizzlefish, our dry-packed scallops are shucked and then frozen “unprocessed” (meaning not soaked in water or a preservative solution) right after being harvested in the Georges Bank area between Cape Cod and Cape Sable. This ensures that you get only pure, natural, wild scallops from us! Not only that, but our scallops are large (10-20 count per pound), packed 4 scallops per package, so that each serving package is 4 plus ounces. That’s a perfect portion in each package! Even better (we know, how can it get better?), our wild sea scallops are a low-calorie source of protein that provides a surprisingly high amount of omega-3’s along with important vitamins and minerals like B12, selenium, and zinc! Delicious and healthy, these scallops are such a perfect protein choice.
Let’s talk about how to get that incredible sear on these beautiful scallops. First, you want to make sure your scallops are dry. This is a perfect example of why you want dry-packed scallops. When you sear a dry-packed scallop, you won’t have extra liquids leaching out as they cook. You will need to defrost your scallops in the refrigerator. When they are completely defrosted and you are ready to get cooking, lay your scallops out on a paper towel. Place another paper towel on top of the scallops and lightly press to dry. Now you want to heat your pan, either cast iron or a nonstick skillet works well. Get your pan hot, then add your butter, oil or a mixture. Now, don’t overcrowd the pan! Place the scallops in your pan (working in batches if you need to), season with salt and pepper, then don’t touch them. It will take about 2 minutes to cook on the 1st side, then see if you’ve achieved that golden brown sear. If your scallops come free from the pan with a golden crisp crust, then flip them and sear on the second side. Again, you want to wait a couple of minutes watching to see when you get that beautiful brown sear. Remove from the pan (wipe it clean if you are going to sear another round) and enjoy!
We paired our scallops with a delicious slightly sweet and spicy Asian roasted vegetable mixture. The slightly sweet caramelized scallops pair incredibly well with this vegetable mixture. Also, can we talk about the texture combination here? The crispy exterior of these scallops with the supple interior of the scallops work beautifully with the crisp-tender bok choy and carrot mixture. This is the perfect dish to wow your guests!
Prep Time: 15 Minutes
Cook Time: 1 Hour
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