Pro Tips
**Chef's Tips & Troubleshooting:**
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Easy Seared Scallops
Easy Seared Scallops — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Sprinkle salt and pepper on the scallops. Gently rub the seasoning and let it stay for 5 minutes.
- Melt the butter in a pan and then add the olive oil.
- When the butter and oil mixture becomes hot, sear each side of the scallops until both sides are golden to dark brown.
- Serve as an appetizer.
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Pro Tips & Troubleshooting
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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