How to Cook Frozen Scallops

Cooking frozen scallops is a convenient way to enjoy this delicious seafood without the need for fresh ingredients. Frozen scallops are often flash-frozen at sea, which helps preserve their flavor and texture. However, it’s important to handle and cook them properly to ensure they turn out tender and succulent. This guide will walk you through the steps to cook frozen scallops perfectly, whether you are searing, baking, or grilling them. With the right techniques, you can achieve restaurant-quality results at home.

Frozen scallops are a versatile ingredient that can be used in a variety of dishes, from simple seared scallops to more complex recipes like scallop pasta or scallop stir-fry. The key to success is to start with high-quality frozen scallops and to follow the correct thawing and cooking methods. This guide will cover the essential steps for cooking frozen scallops, including thawing, seasoning, and cooking techniques, as well as tips for avoiding common mistakes and ensuring your scallops turn out perfectly every time.

What you’ll need

• 1 pound frozen scallops
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Optional: lemon juice, garlic, herbs, or spices for seasoning

How to cook frozen scallops: step by step

1. Thaw the frozen scallops: The best way to thaw frozen scallops is to place them in the refrigerator overnight. If you need to thaw them quickly, place the sealed scallops in a bowl of cold water for about 30 minutes, changing the water every 10 minutes to keep it cold. Avoid using warm water or a microwave, as this can cause the scallops to start cooking and affect their texture.
2. Prepare the scallops: Once the scallops are thawed, remove them from the packaging and pat them dry with paper towels. This step is crucial as it removes excess moisture, which can interfere with browning and lead to steaming instead of searing. Discard any scallops that have an unpleasant odor or appear slimy.
3. Season the scallops: Lightly season the scallops with salt and pepper. You can also add other seasonings like garlic powder, paprika, or dried herbs if desired. Be careful not to over-season, as scallops have a delicate flavor that can be easily overwhelmed.
4. Preheat the skillet: Heat a heavy skillet, such as cast iron or stainless steel, over medium-high heat. Add 1 tablespoon of olive oil or butter to the skillet. The oil should be hot but not smoking before you add the scallops.
5. Sear the scallops: Carefully place the scallops in the skillet in a single layer, making sure they are not touching each other. This allows for even browning. Sear the scallops for 2-3 minutes on the first side until they develop a golden-brown crust. Avoid moving them around in the pan, as this can prevent proper browning.
6. Flip the scallops: Using tongs or a spatula, gently flip the scallops to the other side. Sear for an additional 2-3 minutes until they are opaque in the center and reach an internal temperature of 145°F (63°C). If you have larger scallops, you may need to adjust the cooking time slightly.
7. Check for doneness: The scallops should be opaque and firm to the touch. If they are still translucent or have a soft, mushy texture, continue cooking for another minute or two. Be careful not to overcook the scallops, as they can become tough and rubbery.
8. Serve the scallops: Remove the scallops from the skillet and let them rest for a minute or two before serving. This allows the juices to redistribute. Serve the scallops with a squeeze of lemon juice, a pat of butter, or a sprinkle of fresh herbs for added flavor.

How to know when it’s done

The key to perfectly cooked scallops is to ensure they reach the right internal temperature and have a nice sear on the outside while remaining tender and juicy on the inside. The USDA recommends cooking scallops to an internal temperature of 145°F (63°C) to ensure food safety. Use a meat thermometer to check the temperature, inserting it into the thickest part of the scallops. If you don’t have a thermometer, look for scallops that are opaque and firm to the touch, with a slightly springy texture. Overcooked scallops will be tough and rubbery, while undercooked scallops may be translucent and have a slimy texture.

To achieve a good sear, make sure the skillet is hot enough before adding the scallops. The oil should be shimmering but not smoking. If the skillet is not hot enough, the scallops will not brown properly and may stick to the pan. Also, avoid overcrowding the skillet, as this can cause the scallops to steam instead of sear. If you are cooking a large batch of scallops, work in batches to ensure each scallop has enough space to brown evenly.

Tips for the best frozen scallops

For extra flavor, try adding a pat of butter or a splash of white wine to the skillet after flipping the scallops. This will create a simple pan sauce that can be spooned over the scallops before serving. You can also add minced garlic, shallots, or fresh herbs like parsley or chives for added aroma and taste.

If you are using frozen scallops that are already seasoned or marinated, you may not need to add additional salt or spices. However, be sure to read the label and adjust the seasoning to your taste. Some pre-seasoned scallops may be quite salty, so you may need to adjust the amount of salt accordingly.

Variations & other methods

Grilled scallops: To grill frozen scallops, preheat the grill to medium-high heat and oil the grates to prevent sticking. Thaw and pat the scallops dry, then brush them with olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes per side until they are opaque and firm. Serve with a squeeze of lemon juice and fresh herbs.

Baked scallops: Preheat the oven to 400°F (200°C). Thaw and pat the scallops dry, then place them in a baking dish. Add a pat of butter, a squeeze of lemon juice, and a sprinkle of salt and pepper. Bake the scallops for 10-12 minutes until they are opaque and firm. You can also add breadcrumbs or grated Parmesan cheese for a crispy topping.

Scallop pasta: Cook the scallops as described above, then add them to a pan with cooked pasta, olive oil, garlic, and a splash of white wine. Toss everything together and serve with grated Parmesan cheese and fresh herbs.

What to serve with it

Scallops are a versatile ingredient that can be served in a variety of ways. They pair well with a range of flavors, from simple lemon and butter to more complex sauces like garlic butter, lemon herb, or spicy chili. You can serve scallops as a main course with a side of vegetables or rice, or as an appetizer with a dipping sauce. For a more elegant presentation, try serving scallops on a bed of arugula or mixed greens with a drizzle of balsamic glaze.

Storing & reheating

If you have leftover cooked scallops, store them in an airtight container in the refrigerator for up to 2 days. Reheat the scallops gently in a skillet with a little butter or olive oil, or in the microwave for 1-2 minutes until heated through. Avoid overcooking the scallops when reheating, as they can become tough and rubbery.

Common mistakes to avoid

One common mistake when cooking frozen scallops is not thawing them properly. Thawing the scallops in the refrigerator is the best method, as it ensures they thaw evenly and slowly, preserving their texture and flavor. If you need to thaw the scallops quickly, use cold water, not warm or hot water, as this can cause the scallops to start cooking and affect their quality.

Another mistake is not patting the scallops dry before cooking. Excess moisture can prevent the scallops from browning properly and can cause them to steam instead of sear. Be sure to pat the scallops dry with paper towels before seasoning and cooking. This will help you achieve a nice golden-brown crust.

Frequently asked questions

More scallops guides

• How to Cook Scallops (Golden Sear)
• How to Sear Scallops Like a Chef
• Pan Seared Scallops Recipe