I used to think I didn’t like scallops. What in the world was I thinking?!
Scallops are probably my favorite type of seafood right now. That’s mostly because they’re delicious, but also because they were recently on sale. And when scallops are on sale, saying that I stock up is an understatement.
I think I bought 6 pounds of scallops over the course of the seven day sale. Now, that’s not a crazy amount for a family of four or something. But I’m just one person. One person with a Whole Foods obsession and a credit card – a dangerous combination.
So what does one do with 6 pounds of scallops? I’m certainly not gonna eat them all in one week. That would be absurd.
The best thing about buying seafood on sale is it’s freezability. Is that a word? Don’t care. You know what I mean.
I constantly have frozen seafood from Whole Foods sales in my freezer. Life saver – let me tell you. There’s nothing worse than coming home to an empty fridge. Trust me, I’ve been there. That’s why having seafood in your freezer will save you! Most seafood either defrosts quickly or cooks from frozen. Salmon, any white fish, and shrimp are my go-to’s for lazy frozen cooking. I wouldn’t cook scallops frozen, however. They do defrost quickly though! That’s something, right?
I’ve tried scallops many different ways, and I’ve determined that a sauce is essential, a non-negotiable in my book. I’ve tried pesto, Primal Kitchen Chipotle Lime Mayo (use code WELLBYMICHELLE for 10% off), and my homemade mayo. All were wonderful, but I left the meal craving spice. And what’s the best for adding spice to dishes? Harissa. It’ll change your life. Promise.
This is the harissa I use, however you could sub the sauce for 1 Tbsp of this Harissa seasoning from Frontier Co-op.
Get my recipe for PERFECT PALEO MAYO!
READ NEXT: HARISSA BOLOGNESE
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 pound scallops
- 1/4 cup ghee
- 1 tsp pink himalayan salt
- 1 batch perfect paleo mayo
- 2 Tbsp harissa sauce
Ingredients
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|
- Heat ghee in a cast iron skillet over medium-high heat.
- Place scallops on a dry paper towel to soak up excess moisture. Salt both sides.
- Once the ghee is heated, place the dried scallops in the skillet to sear. Flip after about 3 minutes, or until browned. When both sides are browned, set aside.
- Use an immersion blender to combine the mayo with the harissa sauce. Pour over top and serve!