Pro Tips
**Chef's Tips & Troubleshooting:**
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bacon wrapped Scallops in Lemon Garlic Butter Sauce
Bacon wrapped Scallops in Lemon Garlic Butter Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Wrap each scallop with a strip of bacon then secure using a wooden toothpick.
- Heat a frying pan then put-in the butter and allow to melt.
- Fry the bacon-wrapped scallops for about 3 minutes per side.
- Pre-heat oven to 350 degrees Fahrenheit. Bake the fried bacon-wrapped scallops for 15 minutes.
- Heat the same pan where the scallops were fried. With the remaining butter, sprinkle the garlic powder and put-in the lemon juice. Cook for a minute then turn-off heat.
- Arrange the baked bacon-wrapped scallops in a serving plate then top with lemon garlic butter sauce.
- Serve.
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Pro Tips & Troubleshooting
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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