1/27/22

Cook Scallops like a boss, specifically our boss, Melissa.

Co-Founder, CEO, and Fish Fixe’s Resident Chef, Melissa Harrington, will cook scallops any night of the week for her family. They are her go-to choice of protein and will take advantage of any moment to talk/brag about them. The best part is it doesn’t take much to cook scallops like Melissa. We’ll take you through the basics of how to thaw and cook your scallops, so that you too, can cook like a boss! 

THAWING YOUR SCALLOPS

First move your scallops from the freezer to the fridge in the morning, and by evening time, your scallops will be thawed and ready to be cooked.  It’s important to move seafood from the fridge and let it come to room temperature on your counter before cooking.  10-15 minutes should do the trick.  

GET THOSE BABIES DRY

Once the scallops have come to room temperature, take them out of the Fish Fixe bag and vacuumed-sealed plastic and give them a quick rinse.  Then pat them REELY dry.  Be thorough with getting the scallops dry, as it will enable you to get a perfect sear, prevent overcooking and allow that sweet, ocean flavor to shine.   Sprinkle both sides with fresh ground sea salt and black pepper.

It is always recommended to thaw me under refrigeration but if you are in a pinch – run me under cool water on and off for 10-20 minutes and I’ll be ready to cook sooner!

OUR GO TO

One of the simplest recipes Melissa goes to is Lemon Garlic Scallops.  Not only will almost every basic cook have the ingredients on hand, it takes less than 15 minutes. (And if you don’t have these simple ingredients, your neighbor does.)  It’s a major win after a long day.

LETS START

A tip to remember before you begin, be patient. Bring a heavy bottomed pan to high heat and then add 2-3 tbsp of avocado oil. Place the scallops in the pan by size – largest to smallest. The larger scallops will take longer to cook. Do not move the scallops for the first 2 minutes, let them do their thing in the pan and allow the natural sugars in the scallop to create a beautiful golden toasted color.  

BUTTERY FINISH

Flip and add the butter to the pan. Spoon the butter over the scallops and allow it to cook for 1 more minute. Check the color – if the middle of the scallop is translucent it needs more time. If the center part of the scallop is white then it is ready to be removed from the pan. The scallop should easily release from the pan. Remove the scallops, set aside and make your sauce!

You will need (2) 6 oz Fish Fixe Scallops

Step by Step:

  1. Heat a medium sized skillet or cast iron over medium-high heat
  2. Add 2-3 tbsp of avocado oil 
  3. Once hot, place scallops in pan making sure to leave space between each one
  4. Use spatula to gently press scallop into pan to ensure direct contact
  5. Pan sear until golden brown, approximately 2-3 minutes
  6. Add 2 tbsp of butter to pan and allow to melt
  7. Flip scallops and spoon butter over scallops
  8. Cook 1-2 minutes
  9. Remove from heat and set aside
  10. In the same pan, make the sauce by adding garlic until fragrant, then add lemon juice and lemon zest
  11. Whisk together for a minute then turn off the heat and whisk in spicy brown mustard and milk
  12. Taste sauce and season with salt and pepper as desired
  13.  Add scallops back to the pan to warm, then remove scallops
  14.  Spoon excess sauce over the top and serve immediately