How to Cook Frozen Scallops

Co-authored by Hunter Rising

Last Updated: September 25, 2022 Tested

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 can taste fresh if they’re prepared correctly. Once you thaw your scallops, you can either sear or bake them into a delicious meal you’re sure to enjoy!

Ingredients

Seared Sea Scallops

1 ¹⁄₂ pounds (680 g) of shelled scallops
Salt and pepper
1 tablespoon (15 ml) of olive oil
1 teaspoon (4.9 ml) of lemon juice (optional)

Makes 4 servings

Baked Sea Scallops

1 ¹⁄₂ pounds (680 g) of shelled scallops
¹⁄₂ cup (120 ml) of melted butter
1 tablespoon (5 g) of minced garlic
¾ cup (70 g) of plain bread crumbs
½ teaspoon (2.5 g) of salt
¼ teaspoon (0.5 g) of pepper
2 teaspoons (2.5 g) of fresh chopped parsley
1 fresh lemon
1 tablespoon (15 ml) of white wine (optional)
½ teaspoon (2.5 g) of lemon thyme (optional)

Makes 3 servings

Method 1

Method 1 of 3:

Thawing the Scallops

1
Clean the scallops if they’re frozen in the shell. Pry open the shell with a butter knife by inserting it between the halves. Once it’s open, rinse the meat under the faucet using cold water to remove any sand or grit. Use the knife to cut out the large piece of white meat from the rest of the scallop.
- If your frozen scallops aren’t in the shell, you can skip this step.
- Only use cold water to rinse off your scallops to prevent them from getting mushy.
2
Put the scallops in the fridge 24 hours before you plan to use them. Put the scallop meat in a large bowl and cover it with plastic wrap. Keep the bowl in the fridge for at least 1 day before you want to cook them. 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.
- Make sure the bowl is large enough to hold the scallops and any water from melted ice.
- Use the scallops within a day or two of putting them in the fridge.
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3
Put scallops in cold water 1 hour before cooking them to thaw them the same day. 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.^{[1]
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- If your scallops get waterlogged, it will affect their texture.
- If you have unpackaged scallops, but them in a resealable bag before putting them in water.
4
Defrost the scallops in the microwave if you need to use them 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.
- Set your microwave to 30% power if it doesn’t have a defrost option.

Method 2

Method 2 of 3:

Making Seared Sea Scallops

1
Pat the scallops dry with a paper towel. Dry your scallops or else they may shrink and steam before you cook them. Fold a piece of paper towel in half and dry each side of the scallop. Set the scallops on a new plate to keep them from getting wet again.^{[2]
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- Drying the scallops also helps the scallops cook to a golden-brown.
2
Sprinkle salt and pepper on the tops of each scallop. Pinch some salt and pepper between your fingers and spread it over your scallops to flavor them. Rub the salt and pepper into the scallop so it absorbs the flavor.^{[3]
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3
Preheat olive oil in a skillet over medium-high heat. Spread 1 tablespoon (15 ml) of olive oil in the pan and wait until it cooks off. The pan is ready when you flick water onto it to see if the droplets evaporate on contact.^{[4]
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- Alternatively, you can use butter in place of olive oil.
4
Put the scallops 1 in (2.5 cm) apart in the pan. Set the scallops onto the pan with a pair of tongs. Make sure the first scallop sizzles when you put it on the heat. Then put down as many scallops as you can without overcrowding them.^{[5]
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- If you need to, cook your scallops in small batches.
5
Cook each side of the scallops for 2-3 minutes. Don’t move the scallops while they’re cooking so they turn golden brown on the bottom. When they’re ready to flip, they should easily release from the pan when you pick them up with tongs. Cook the other sides for 2 minutes until the scallops are firm to the touch, then remove them from the heat.^{[6]
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- Don’t overcook your scallops or else they’ll be tough and chewy.
- Use a meat thermometer to check if the internal temperature is 145 °F (63 °C).
6
Serve the scallops straight from the pan. Serve 4 to 5 scallops for each person you’re feeding on warm plates. For extra flavor, squeeze a few drops of lemon juice on top of the cooked scallops.^{[7]
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- Make the scallops last before you serve dinner so they stay warm.
- Store any leftovers in the fridge in an airtight container for 3-4 days.^{[8]
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- Warm plates for 30 seconds in the microwave.

Method 3

Method 3 of 3:

Making Baked Sea Scallops

1
Preheat your oven to 400 °F (204 °C). Make sure one of the racks inside the oven is in the center position. Let the oven completely heat up before cooking any of your scallops.^{[9]
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2
Pour melted butter and garlic into an oven-safe dish. Melt butter in the microwave for 30 seconds before pouring it into a baking pan. Mix the minced garlic with the butter so it’s evenly spread across the bottom of the pan.^{[10]
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- For additional flavor, add 1 tablespoon (15 ml) of white wine to the bottom of the pan.
3
Arrange the scallops on the bottom of the dish. Place the scallops side by side to fit all of them in the pan. Make sure each scallop is sitting in the melted butter and garlic mix so they can absorb the flavor.^{[11]
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4
Mix breadcrumbs, salt, pepper, and parsley before sprinkling it on the scallops. Whisk together the ingredients in a large bowl until they are thoroughly mixed together. Pinch the breadcrumb mixture between your fingers and sprinkle a light coating on top of each scallop.^{[12]
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- Mix in ½ teaspoon (2.5 g) of lemon thyme if you want an herb and citrus flavor on your scallops.
5
Bake the scallops for 18-20 minutes. Put the baking pan on the center rack in your oven and let them cook. Don’t open the oven door while they’re cooking or else the heat will escape. Pull the scallops out after about 20 minutes when the breadcrumbs are browned.^{[13]
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- Check the internal temperature of the scallops to make sure they’re at least 145 °F (63 °C). If not, cook them for longer.
6
Serve the scallops while they’re hot. Use 4-5 scallops for a single serving. Keep them on a warm plate so they don’t drop in temperature when you serve them. Squeeze a lemon slice over the baked scallops to give them a little acidity.^{[14]
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- Keep any leftovers in the fridge for up to 4 days in an airtight container.^{[15]
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- Put your plates in the microwave for 30 seconds to heat them up.

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Community Q&A

Question

Are frozen scallops good?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

While 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.
Question

How long does it take to cook frozen scallops?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Once 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.
Question

Are scallops healthy?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Scallops are a great source of lean protein and omega-3 fatty acids, as well as important minerals like zinc, selenium, and copper. Avoid eating them if you’re allergic to shellfish, however. Since some scallops may contain small amounts of heavy metals, like cadmium, mercury, and lead, talk to your doctor about whether you can safely eat them while pregnant or nursing.

Warnings

Throw away any scallops that have a foul smell or are slimy.

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Make sure the internal temperature of the scallops is 145 °F (63 °C).

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