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Plus, when to thaw them vs. when to cook from frozen
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Scallops are a light and succulent shellfish that are served in high-end restaurants, but easy enough to make in your own kitchen. Frozen scallops are a less expensive option and taste fresh if they’re prepared correctly. In this article, we’ll show you when and how to thaw frozen scallops (some cooking methods don’t require thawing), plus share how to cook them on the stove, in the oven, in an air fryer, on the grill, and more ways. You’re just a few minutes away from a delicious meal you’re sure to enjoy!
Things You Should Know
- Thaw your scallops before cooking if you need to sear or brown them. This includes cooking methods like pan-searing, baking, or grilling.
- Cook scallops from frozen if you’re adding them to a sauce or soup, or if you’re cooking them in an appliance like an air fryer or pressure cooker.
- To thaw frozen scallops, place them in the fridge overnight before cooking. Or, seal them in a bag and place them in a bowl of cold water for up to an hour.
Steps
Section 2 of 9:
Thawing Frozen Scallops
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Pry open and clean the scallops if they’re frozen in the shell. Insert a shucking knife (or any shark knife) into the hinge of the shell and twist to pop it open. Slide the knife around the inside of the shell to separate the meat, then use your fingers to remove the large piece of white meat from the other organs. Rinse the scallop under cold water to remove sand or grit before cooking. [2] X Research source
- If your frozen scallops aren’t in the shell, skip this step.
- Only use cold water to rinse off your scallops to prevent them from getting mushy.
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Put the scallops in the fridge 24 hours before you plan to use them. Place the scallop meat in a large bowl and cover it with plastic wrap. Keep the bowl refrigerated for at least 1 day before you want to cook them. [3] X Research source The next day, check if the scallops still feel icy or solid. If so, leave them in the fridge for another hour before using them.
- Use a bowl large enough to hold the scallops and any water from melted ice.
- Use the scallops within 1–2 days of putting them in the fridge.
- The fridge is the safest thawing method since the scallops will warm up so gradually. The low temperatures mean bacteria will be unlikely to multiply.
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Or, put scallops in cold water 1 hour before cooking them in a pinch. Fill a bowl or your sink with cold water and set the package of scallops inside. Make sure the package is completely sealed so water doesn’t get inside. Let them sit for up to 1 hour so they can slowly come to temperature. [4] X Research source- Check and replace the cold water after 20 or 30 minutes. When the water warms, it’s easier for bacteria to begin growing on the scallops.
- Only use this method if you plan to cook your scallops immediately afterward.
- If your scallops get waterlogged, it will affect their texture (especially if you try to sear them in a pan).
- If you have unpackaged scallops, put them in a resealable bag before putting them in water.
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Use the microwave to defrost the scallops if cooking immediately. Put the scallops in a microwave-safe container and cover them with a paper towel to prevent splatters and keep them evenly heated. Use the “defrost” setting on your microwave in 30-second increments until they’re completely thawed. [5] X Research source
- Set your microwave to 30% power if it doesn’t have a defrost option.
- To avoid pre-cooking the scallops and inviting bacteria, remove them when they are still slightly icy, but the flesh has become pliable. [6] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to source
- Microwaving is the least safe thawing method since the heat can cause bacteria to multiply. Only use this method if you plan to cook the scallops immediately afterward.
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Expert Q&A
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QuestionHow do I air fry frozen scallops?Julien Miller is a Personal Chef and the Owner of Cooking with Julien based in Reno, Nevada. Chef Julien specializes in Cajun and Creole cuisines and is also known for cooking delicious hibachi and Southeast Asian dishes. He offers private event catering, meal preparation services, and his famous Louisiana Crawfish Boils. Julien received his Bachelor of Applied Science in Psychology from Portland State University.For air-frying frozen scallops, it's essential to set the air fryer at a high temperature. Begin by preparing a mixture of butter, herbs, salt, pepper, or any desired flavoring for the scallops. Ensure they are well-coated before placing them in the air fryer. Cook the frozen scallops for about three to four minutes, taking care to prevent any potential burning. If the scallops are breaded, the process becomes simpler. Just spray the air fryer with non-stick oil and place the breaded scallops inside. Cooking breaded items in the air fryer tends to be more straightforward than dealing with non-breaded items.
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QuestionAre frozen scallops good?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerWhile they may not be quite as tasty as fresh scallops, frozen scallops are still delicious, especially if they’re stored and prepared properly. For the best results, let them defrost in your fridge overnight before cooking them.
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QuestionHow long does it take to cook frozen scallops?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerOnce you thaw the scallops, they don’t take long to cook. They can be ready in as little as 3 minutes if you cook them in a skillet, or 6-10 minutes if you broil them in the oven.
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Tips
- When buying frozen scallops, choose “dry” ones over “wet” ones. “Wet” frozen scallops are frozen in preservatives and release more moisture while cooking than “dry” ones. [23] X Research sourceThanks
- Sea scallops are about 1.5–2 in (3.8–5 cm) wide in diameter and are most popular for cooking. Bay scallops are smaller (about 1.2 in (1.3 cm) across) and work best in dishes like pastas, salads, or soups. [24] X Research sourceThanks
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Warnings
- Throw away any scallops that have a foul smell or are slimy. Fresh or thawed scallops that are safe to eat have clear flesh with a pearl-like shimmer and little to no odor. [25] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to sourceThanks
- Make sure the internal temperature of the scallops is 145 °F (63 °C) to ensure they’re done and safe to eat. [26] X Trustworthy Source Food Safety and Inspection Service of the USDA Food safety information provided by the U.S. Department of Agriculture. Go to sourceThanks
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Things You’ll Need
Thawing Frozen Scallops
- Shucking knife (or other sharp knife)
- Refrigerator
- Bowl
- Plastic wrap
- Microwave (optional)
- Microwave-safe container (optional)
Pan-Searing Sea Scallops
- Measuring spoons
- Skillet
- Stove
- Tongs
Oven-Baking Sea Scallops
- Oven
- Oven-safe dish
- Measuring spoons
- Mixing bowls
- Air fryer
- Tongs
- Mixing bowl
Grilling Frozen Sea Scallops
- Grill skewers
- Tongs
- Oil brush
Pressure Cooking Frozen Bay Scallops
- Pressure cooker or Instant Pot
- Measuring cups
Microwaving Frozen Bay Scallops
- Microwave
- Microwave-safe dish with a lid
- Plastic wrap (optional)
Ingredients
Pan-Seared Sea Scallops
- 1½ pounds (0.68 kg) of thawed, dried sea scallops
- Salt and pepper (to taste)
- 1 tablespoon (15 mL) of olive oil or butter
- Fresh, chopped herbs (optional)
- Lemon juice or wedges (optional)
Makes 4 servings
Oven-Baked Sea Scallops
- 1 pound (0.45 kg) of thawed sea scallops
- Salt (to taste)
- Black pepper (to taste)
- 4 tbsp (60 mL) of melted butter
- 3 cloves of minced garlic
- Juice of ½ a lemon
- ¼ cup (23 g) of panko bread crumbs
- ¼ cup (23 g) of freshly grated Parmesan
- 4 tsp (20 mL) of extra-virgin olive oil
- A pinch red pepper flakes
- Lemon wedges (for serving, optional)
Makes 4 servings
Air Fried Sea Scallops
- 1 pound (0.45 kg) of frozen scallops
- 1 tsp (5 mL) of olive oil
- ½ tsp (3.5) g of salt
- ¼ tsp (1.8 g) of pepper
- Lemon wedges (optional)
Makes 4 servings
Grilled Sea Scallops
- 1 pound (0.45 kg) of sea scallops, thawed and dried
- 1 tbsp (15 mL) of vegetable oil (plus more to coat the grill grates)
- ½ tsp (3.5 g) of salt
- Lemon wedges (optional)
Makes 4 servings
Pressure Cooked Bay Scallops
- 1¾ cups (414 mL) of alfredo sauce (a 16 oz jar)
- 2½ cups (0.6 L) of chicken or vegetable broth
- ½ tsp (2.5 g) of dried oregano
- ½ tsp (2.5 g) of garlic powder
- ½ tsp (2.5 g) of red pepper flakes
- 12 oz (340 g) of regular no‑yolk or gluten-free dried egg noodles
- 1 pound (0.45 kg) of frozen bay scallops
Makes 4 servings
Microwaved Bay Scallops
- 2 tbsp (28 g) of butter
- 1 tbsp (15 mL) of dry white wine, vermouth, or chablis
- 1 tbsp (15 mL) of lemon juice
- 2 tbsp (4.5 g) of snipped parsley
- 2 cloves of minced garlic
- ½ tsp (3.5 g) salt
- 1 pound (0.45 kg) of frozen bay scallops (preferably thawed)
Makes 4 servings
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Julien Miller .
References
- ↑ https://cookthestory.com/how-to-cook-frozen-scallops/
- ↑ https://youtu.be/3hx64EHowlk?t=7
- ↑ https://www.tastingtable.com/982387/the-absolute-best-way-to-thaw-frozen-scallops/
- ↑ https://wildalaskancompany.com/blog/defrosting-scallops
- ↑ https://www.simplyhealthyfamily.org/how-to-thaw-scallops/
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.thekitchn.com/how-to-cook-scallops-on-the-stovetop-cooking-lessons-from-the-kitchn-203516
- ↑ https://www.thekitchn.com/how-to-cook-scallops-on-the-stovetop-cooking-lessons-from-the-kitchn-203516
- ↑ https://www.delish.com/cooking/recipe-ideas/a39588373/baked-scallops-recipe/
- ↑ https://www.delish.com/cooking/recipe-ideas/a39588373/baked-scallops-recipe/
- ↑ https://forktospoon.com/air-fryer-frozen-scallops/
- ↑ https://forktospoon.com/air-fryer-frozen-scallops/
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- ↑ https://www.thekitchn.com/grilled-scallops-23035456
- ↑ https://www.thekitchn.com/grilled-scallops-23035456
- ↑ https://recipes.instantpot.com/recipe/easy-scallops-alfredo/
- ↑ https://recipes.instantpot.com/recipe/easy-scallops-alfredo/
- ↑ https://www.cooks.com/recipe/qr3hm5xk/microwave-scallops-in-garlic-butter.html
- ↑ https://www.cooks.com/recipe/qr3hm5xk/microwave-scallops-in-garlic-butter.html
- ↑ https://forktospoon.com/air-fryer-frozen-scallops/
- ↑ https://recipefaq.com/how-to-reheat-scallops/#method-2-reheating-scallops-in-the-oven
- ↑ https://forktospoon.com/air-fryer-frozen-scallops/
- ↑ https://www.allrecipes.com/article/bay-scallops-vs-sea-scallops/
- ↑ https://www.allrecipes.com/article/bay-scallops-vs-sea-scallops/
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
About This Article
Article Summary
X
To cook frozen scallops, first pry open the shells with a butter knife and rinse the meat under cold water to remove grit and sand. Then, cut out the white meat from each scallop shell and place it in a microwavable container. Cover the container with a paper towel to prevent splashing and place it in the microwave on the defrost setting for 30-second intervals until the meat is thawed out. Before you begin cooking, dry the scallops with a paper towel so they don’t shrink while being cooked. Season the meat with a sprinkle of salt and pepper, and heat a tablespoon of olive oil over a medium-high heat. Once the oil is ready, place the scallops 1 inch apart in the pan. Cook them for between 2 and 3 minutes on each side before serving straight from the pan. For tips on how to bake frozen scallops, keep reading!
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