Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- 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.
Seared Scallops in Herbed Butter Sauce
Seared Scallops in Herbed Butter Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Melt 1-tablespoon butter in a pan. Add 2 tablespoons olive oil.
- Once the butter and oil gets hot, sear both sides of the scallops until it turns light brown in color. Remove the seared scallops from the pan. Set aside.
- Prepare the herbed sauce by melting the remaining butter in the same pan and add the remaining olive oil.
- Saute the onion until soft.
- Pour the white wine and clam juice. Let boil.
- Mix in the parsley and lemon juice. Continue to cook in medium heat until the liquid reduces to half.
- Add the seared scallops back into the pan. Sprinkle salt and ground black pepper. Stir. Cook for 1 minute.
- Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- 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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