Cooking Frozen Scallops: A Complete Step-by-Step Guide

Types of Frozen Scallops You’ll Find in Stores

Walk into any well-stocked grocery store or seafood market, and you’ll notice that scallops come in a few different forms. Understanding what you’re buying is the first step toward cooking them perfectly. Not all scallops are created equal—some are sweeter, some are firmer, and some behave very differently in a hot pan.

Sea Scallops vs Bay Scallops

This is the first major distinction you’ll see on the label. Here’s a quick breakdown:

Type	Size	Flavor Profile	Best Used For
Sea Scallops	Large (about 1.5–2 inches)	Sweet, rich, meaty	Searing, grilling, baking
Bay Scallops	Small (about ½ inch)	Delicate, slightly sweet	Stir-fries, chowders, pasta

I prefer sea scallops for most cooking methods because they’re easier to sear and harder to overcook. Bay scallops cook quickly and are best used in saucy dishes where their small size shines.

Dry vs Wet Scallops – What You Need to Know

This one’s huge. Dry scallops are untreated and have no added moisture—these are the ones you want if you’re aiming for that perfect golden crust. Wet scallops, on the other hand, have been soaked in a phosphate solution to extend shelf life. They tend to release water when cooking, making it tough to brown them properly.

How to Tell If They’re Dry or Wet Packed

Check the label—if it doesn’t explicitly say “dry packed,” assume they’re wet. Sometimes, the difference is obvious when you thaw them: wet scallops will feel slippery and slightly soapy, while dry ones have a more natural, firm texture.

What Does “Frozen at Sea” Mean?

When you see this label, it’s a good sign. It means the scallops were shucked and flash-frozen right on the boat within hours of being harvested. That’s as close to fresh as frozen gets, and I always recommend it if you want the best texture and taste possible.

Should You Thaw Frozen Scallops Before Cooking?

Ah, the big question. Do you need to thaw scallops before cooking? The answer depends on how you’re preparing them. If you want that perfect pan-seared crust, thawing is non-negotiable. But if you’re braising or baking in a saucy dish, you can often cook them straight from frozen. Let’s break it down.

3 Safe Ways to Thaw Scallops

There’s a right way and a wrong way to do this. Never thaw scallops at room temperature or in warm water—it’s unsafe and ruins the texture. Here are the methods I trust in my kitchen:

Thawing in the Refrigerator Overnight

This is the gold standard. Simply transfer the scallops (still in their packaging or in a sealed bag) to a plate and place them in the fridge. Let them thaw for 8–12 hours. They’ll be evenly defrosted and safe to use.

Cold Water Method (Quick Thaw)

Short on time? Submerge the sealed bag of scallops in a bowl of cold water. Change the water every 20 minutes to keep it cold. They’ll thaw in about 30–45 minutes. This method preserves texture and is safe if monitored properly.

Emergency Microwave Thawing (Use with Caution)

I only recommend this if you’re really in a bind. Use the microwave’s defrost setting for no more than 30 seconds at a time, turning the scallops to avoid partial cooking. It’s easy to overdo it, so proceed carefully.

Can You Cook Scallops Directly from Frozen?

Yes—but only for certain methods. If you’re making a dish where the scallops will simmer or bake in liquid (like a tomato braise or creamy pasta), cooking from frozen can actually work well. Just increase the cook time slightly and make sure they reach a safe internal temperature of 125–130°F (52–54°C). However, if you’re aiming for a crispy sear, always thaw first—moisture is your enemy in that scenario.

How to Prepare Frozen Scallops for Cooking

Now that your scallops are thawed and ready, it’s time to prep them like a pro. Trust me, a little attention here makes all the difference between a rubbery disappointment and a restaurant-level bite. Here’s exactly what I do in my kitchen every time.

Removing the Side Muscle

Each scallop may have a small, tough strip on the side—this is the side muscle, the part that attached the scallop to its shell. It’s harmless to eat, but chewy and unpleasant.

To remove it:

1. Run your fingers along the side of the scallop.
2. If you feel a firm, slightly rectangular piece, gently pull it off.
3. Discard it or save it for stock.

Not every scallop will have one, but always check—this little step earns big points for texture.

Patting Dry for the Perfect Sear

This is the step that separates home cooks from pros. Scallops need to be bone dry to develop that golden crust we all crave. Wet scallops steam instead of sear.

Here’s how I do it:

• Line a plate or tray with a few paper towels.
• Lay out the scallops in a single layer.
• Use more paper towels to firmly press the tops and sides.
• Let them air-dry on the counter for 5–10 minutes while you prep your pan or seasoning.

Even if you’re not searing them, drying helps with better browning, firmer texture, and more concentrated flavor.

Seasoning Basics – Salt, Pepper, and More

Scallops are naturally sweet and delicate, so don’t overwhelm them. I usually go with just:

• Kosher salt
• Fresh-cracked black pepper

If I’m feeling creative, I might add a sprinkle of:

• Smoked paprika
• Garlic powder
• Lemon zest
• A dash of cayenne for kick

Avoid marinating scallops—they absorb moisture quickly and can turn mushy. A light oil rub and dry seasoning go a long way.

Best Ways to Cook Frozen Scallops

Now for the fun part—cooking! Whether you’ve thawed your scallops or you’re starting straight from frozen, there are several ways to bring out their natural sweetness and firm, buttery texture. I’ve used every method in my own restaurant kitchen and at home, and here’s what works best.

Pan-Seared Scallops (After Thawing)

This is my go-to method when I want crispy edges and a juicy center. It’s fast, dramatic, and looks like something you’d pay $40 for at a bistro.

Oil Temperature and Searing Time

1. Preheat a stainless steel or cast-iron skillet over medium-high heat for at least 2 minutes.
2. Add a neutral, high-smoke point oil—like grapeseed or avocado oil.
3. Wait until the oil shimmers, then gently lay in the scallops (don’t overcrowd!).
4. Cook undisturbed for 2–3 minutes. They should develop a deep golden crust.
5. Flip and cook 1–2 minutes more. Done!

I like to finish them with a quick butter baste and a squeeze of lemon off the heat.

Braised Scallops from Frozen (No Thawing Needed)

This is one of the few times I cook scallops straight from frozen. Braising in a flavorful sauce softens the texture gradually and infuses the scallops with richness.

Here’s how:

1. Simmer a sauce (like tomato-garlic, coconut curry, or white wine cream) in a wide skillet.
2. Add frozen scallops directly into the hot sauce.
3. Cover and cook for 8–10 minutes, turning once halfway.
4. Remove from heat when scallops are opaque and just firm.

Perfect for pasta, polenta, or rice bowls.

Oven-Baked Scallops

Easy and hands-off. I use this when I’m prepping multiple dishes at once.

Method:

• Preheat oven to 400°F (200°C).
• Place dry, seasoned scallops in a greased baking dish.
• Optional: Top with butter, breadcrumbs, herbs, and garlic.
• Bake 12–15 minutes, or until opaque and lightly golden on top.

Tip: Add a splash of lemon juice right before serving.

Air Fryer Scallops

This one’s for modern cooks who love speed without sacrificing quality.

Steps:

• Preheat air fryer to 400°F (204°C).
• Place dry, seasoned scallops in a single layer.
• Spray lightly with oil.
• Air-fry for 8–10 minutes, flipping halfway.

Surprisingly crisp on the outside, juicy inside.

Broiled or Grilled Scallops

Great for summer evenings or if you’re craving a charred edge.

Grill method:

• Thread scallops onto skewers or place in a grill basket.
• Brush with oil and season.
• Grill over high heat for 2–3 minutes per side.

Broil method:

• Set oven rack 6 inches from the heat.
• Broil scallops on a foil-lined tray for 5–7 minutes, flipping once.

Cooking Times and Internal Temperatures

One of the most common mistakes I see with scallops—especially frozen ones—is overcooking. These beauties are delicate, and it doesn’t take much to go from buttery-soft to rubbery. That’s why knowing the right cooking time and internal temperature is crucial for perfect results.

Average Cooking Time by Method

Cooking Method	Time (Approx.)	Notes
Pan-Seared	2–3 min per side	Thawed only. Do not overcrowd the pan.
Oven-Baked	12–15 min at 400°F (200°C)	Add breadcrumbs or butter for moisture
Air Fryer	8–10 min at 400°F (204°C)	Flip halfway for even browning
Braised (Frozen)	8–10 min in simmering sauce	Turn once, use flavorful liquid
Grilled/Broiled	5–7 min total	High direct heat; use skewers if small

Tip: Always pat scallops dry before searing or baking for best results.

How to Check Doneness

You’ll know scallops are done when they become:

• Opaque in the center (no more translucent core),
• Firm to the touch, but not hard or rubbery,
• Slightly springy when pressed with your finger.

Avoid cutting them open to check—this releases moisture. Use touch and sight instead.

Use of Instant-Read Thermometer

If you like precision (I do), go with an instant-read thermometer. The ideal internal temperature for cooked scallops is:

125°F to 130°F (52°C to 54°C)

That range gives you juicy, tender scallops every time. Go above 135°F, and they’ll start turning chewy.

Calories and Nutritional Info

Scallops aren’t just elegant and tasty—they’re also incredibly nutritious. Whether you’re tracking macros, eating clean, or just curious about what’s on your plate, frozen scallops are a high-protein, low-fat seafood option that fits almost any diet.

Calories per Serving

Here’s a quick look at the calorie content based on type and preparation:

Scallop Type	Serving Size	Calories (Approx.)	Notes
Raw Sea Scallops	3 oz (85g)	90–100 kcal	Naturally low in fat
Pan-Seared (w/ oil & butter)	3 oz	130–150 kcal	Depends on added fats
Baked with Topping	3 oz	160–180 kcal	Varies with breadcrumbs/cheese

Most of the calories come from lean protein. If you’re using oil or butter (which I recommend for flavor), expect to add around 40–60 calories per tablespoon used.

Macronutrient Breakdown

On average, a 3 oz (85g) portion of plain cooked scallops contains:

• Protein: 17–20g
• Fat: <1g (unless cooked in oil)
• Carbohydrates: 0g
• Cholesterol: Around 35–40mg
• Sodium: 200–300mg (varies depending on added salt or wet packing)

These numbers make scallops an excellent choice for:

• Low-fat or heart-healthy diets
• Low-carb or keto meals
• High-protein eating plans

Low-Fat and High-Protein Benefits

Scallops are rich in:

• Vitamin B12 (great for energy and nervous system health)
• Magnesium and Potassium (support muscle and heart function)
• Selenium (a powerful antioxidant)
• Omega-3 fatty acids (in small but helpful amounts)

Plus, they’re naturally gluten-free and easy to digest—no heavy sauces required (though I won’t stop you from making a buttery lemon drizzle).

Choosing the Right Pan, Oil, and Tools

When it comes to scallops, the gear you use matters. Even the best sea scallops can end up pale and soggy if your pan is wrong or your oil burns too fast. As someone who’s worked both in fine dining and home kitchens, here’s what I reach for every time to get that perfect golden crust and tender bite.

Best Pans for Searing Scallops

You want a pan that holds heat well and encourages browning. These are my top picks:

• Cast Iron Skillet – unbeatable for heat retention and crust formation.
• Stainless Steel Pan – great if you’re confident with temperature control.
• Avoid Nonstick – it’s too slick; scallops won’t brown properly.

Preheat your pan until it’s hot enough to make a drop of water dance (but not burn). That’s the sweet spot for searing.

High-Smoke Point Oils You Should Use

The oil you choose needs to handle high heat without smoking or turning bitter. Here are the best options:

Oil Type	Smoke Point	Flavor Profile
Avocado Oil	~520°F	Clean, neutral
Grapeseed Oil	~420°F	Light, slightly nutty
Canola Oil	~400°F	Very mild, inexpensive
Refined Olive Oil	~465°F	Neutral, not bitter

Note: I don’t use extra-virgin olive oil for searing scallops—it burns too easily.

Tongs, Paper Towels, and Other Essentials

Here’s a quick checklist of the tools I always have nearby:

• Tongs – for gentle flipping without piercing the scallop.
• Paper Towels – for patting dry (your #1 searing secret).
• Instant-Read Thermometer – optional, but great for precision.
• Splatter Guard – if you’re searing with high heat, save your stovetop.

Even simple tools make a difference. Don’t skip the paper towels—dry scallops are happy scallops.

Flavor Pairings and Sauces That Elevate Scallops

Scallops are like the white linen shirt of the seafood world—clean, elegant, and a perfect canvas for bold or delicate flavors. Because of their natural sweetness and tender texture, you don’t need to go overboard. But with the right pairing or sauce, scallops can absolutely sing on the plate.

Classic Garlic Butter

This is my go-to finish when I want to keep things simple but decadent. While the scallops rest, I toss a knob of butter and minced garlic into the hot pan. A splash of lemon juice or white wine rounds it out, and then I spoon it right over the scallops. Instant flavor bomb.

Lemon-Herb Sauce

For something brighter, mix:

• Fresh lemon juice
• Chopped parsley or thyme
• Olive oil
• A pinch of sea salt

It’s fresh, vibrant, and lets the scallop flavor shine.

Asian-Inspired Soy-Ginger Glaze

If I’m leaning fusion, this combo works beautifully:

• Soy sauce
• Fresh ginger (grated)
• Garlic
• A touch of honey or brown sugar
• Rice vinegar or lime juice

Simmer until slightly thickened and brush over grilled or air-fried scallops.

Side Dish Pairings That Work Beautifully

Here are some of my favorite sidekicks for scallops—tried and tested:

Side Dish	Why It Works
Creamy Risotto	Rich base that balances scallop sweetness
Garlic Mashed Cauliflower	Low-carb, silky, great with butter sauce
Lemon Orzo Salad	Bright, acidic contrast to buttery scallops
Roasted Asparagus	Adds crunch and depth
Corn Purée or Succotash	Naturally sweet, amplifies scallop flavor

These aren’t just filler—they help complete the dish in both taste and texture.

Common Mistakes When Cooking Frozen Scallops

Even experienced home cooks can trip up when it comes to scallops. I’ve seen it all—from soggy pan-steamed scallops to ones cooked into little rubber pucks. But don’t worry—once you know what to avoid, success is well within reach. Here are the most common mistakes I see, and how to fix them.

Cooking Wet Scallops Without Drying

This is the #1 mistake. Wet scallops will never brown properly—they just sit in their own moisture and steam. Always:

• Thaw thoroughly (if needed)
• Pat them completely dry
• Let them sit out for 5–10 minutes on paper towels before cooking

A dry scallop = a golden, caramelized scallop.

Overcrowding the Pan

If you try to cook too many scallops at once, the pan temperature drops and they steam instead of sear. You’ll end up with pale, mushy results. Give them space—about an inch between each one.

Pro tip: Work in batches if you’re cooking more than 6–8 scallops.

Overcooking or Undercooking

Scallops cook fast—really fast. I’ve watched people go from perfect to ruined in under a minute. Watch for:

• Opaque centers (not translucent)
• Slight firmness when pressed
• No more than 2–3 minutes per side for searing

Using an instant-read thermometer (125–130°F) is a great way to avoid overcooking, especially if you’re new to scallops.

Creative Ways to Use Leftover Scallops

If you’ve ever cooked a few too many scallops (it happens!), don’t let them go to waste. Leftover scallops are surprisingly versatile—and when handled gently, they can shine in all kinds of dishes the next day. Just remember: scallops are delicate, so reheat low and slow, or better yet—use them cold.

Scallop Tacos with Citrus Slaw

One of my favorite ways to repurpose leftover seared scallops is in tacos. Here’s how I do it:

• Lightly reheat the scallops in a pan with a splash of lime juice
• Pile them into corn tortillas
• Top with shredded cabbage, pickled onions, and citrusy slaw

It’s fresh, fast, and feels like a whole new meal.

And if bold Tex-Mex flavors are your thing, check out my recipe for slow cooker enchilada chicken. It’s spicy, satisfying, and makes fantastic leftovers too.

Scallop Pasta with Creamy White Wine Sauce

Cut your scallops into halves or quarters and toss them into warm pasta with:

• A splash of white wine
• Garlic
• A touch of cream
• Fresh herbs like parsley or chives

Don’t cook the scallops again—just fold them in at the end to warm through.

Adding to Chowder or Rice Bowls

Chop the scallops and add them to:

• Seafood chowder
• Corn chowder
• A rice bowl with avocado and soy drizzle
• A grain salad with lemon vinaigrette

They add elegance and protein without needing much fuss. And if you’re planning a make-ahead dinner for the week, pair them with heartier proteins like shredded beef or roast—my favorite is this tender slow cooker eye of round roast. It’s lean, juicy, and works beautifully in grain bowls alongside scallops.

Quick tip: If you’re planning to reuse scallops, store them in a sealed container in the fridge within 2 hours of cooking. They’re best eaten within 1–2 days.

Frozen Scallops Around the World

Scallops are a global ingredient—beloved from Tokyo sushi counters to French bistros to Caribbean beach grills. One of the things I love most as a chef is how different cultures bring out their unique flavors using the same ingredient. Even if you’re cooking frozen scallops at home, there’s no reason you can’t take inspiration from around the world.

Japanese Hotate: Raw, Grilled, or Butter-Seared

In Japan, scallops (hotate) are often served raw in sushi and sashimi. The natural sweetness of sea scallops is prized, and in Hokkaido, they’re also grilled in the shell with a knob of butter and soy sauce—a quick, bold-flavored street food.

Try this at home: Grill thawed scallops in foil with butter, a splash of soy sauce, and scallions.

French Coquilles Saint-Jacques: Creamy and Elegant

France’s classic scallop dish, Coquilles Saint-Jacques, is rich and comforting. Scallops are poached in white wine, then baked in a creamy sauce with mushrooms and breadcrumbs—served in a scallop shell for dramatic presentation.

My variation: I layer thawed scallops in ramekins with a wine-cream reduction, then broil until golden.

Italian Scallop Risotto: Subtle and Refined

Italians often use scallops in risottos or pasta. The delicate flavor pairs beautifully with saffron, white wine, or seafood stock. Just make sure to fold in the scallops at the end so they stay tender.

Pair with: Arborio rice, lemon zest, and a handful of fresh parsley.

Caribbean Scallops with Tropical Salsa

In the Caribbean, seafood is grilled and served with bright, fruity flavors. Scallops are no exception—often marinated in lime and allspice, then grilled over coals and served with mango or pineapple salsa.

At home: Combine diced mango, red onion, chili, and lime—serve it chilled over pan-seared scallops.

Storage and Re-Freezing Tips

Handling scallops properly doesn’t end when you’ve finished cooking—it starts in the freezer and continues through leftovers. Knowing how to store both raw and cooked scallops helps you avoid waste, preserve flavor, and stay food-safe. Here’s what I follow in both my home and restaurant kitchens.

How Long Can You Keep Thawed Scallops?

Once scallops are thawed, the clock starts ticking. For best results:

• Use within 1 day if thawed in the fridge
• Cook immediately if thawed using cold water or microwave

Never refreeze scallops that have thawed at room temperature or have been sitting out.

Can You Refreeze Cooked or Uncooked Scallops?

Uncooked scallops:
You can refreeze them if they were thawed properly in the refrigerator and haven’t been out longer than a day. However, the texture may degrade slightly—expect a softer bite.

Cooked scallops:
Yes, cooked scallops freeze surprisingly well! Store in an airtight container or vacuum-sealed bag for up to 2 months. To reheat:

• Let them thaw in the fridge overnight
• Reheat gently (low heat in a covered skillet) to avoid overcooking

Signs of Freezer Burn or Spoilage

Don’t mess around with questionable seafood. If scallops:

• Have a sour or ammonia-like smell
• Are slimy after thawing
• Have discolored spots or feel mushy

…it’s time to let them go. Trust your senses—scallops should smell faintly sweet, feel firm, and look pearly-white.

Final Thoughts – Becoming Confident with Frozen Scallops

If there’s one thing I hope you take from this guide, it’s that frozen scallops are nothing to fear—they’re a powerful ingredient that can elevate your home cooking game. With the right prep, heat, and care, you can turn a simple frozen bag into something worthy of a white-tablecloth restaurant.

As a New York chef, I’ve cooked scallops in everything from five-star tasting menus to casual family dinners. And I still get excited when I see that perfect sear or slice into a buttery-soft center. It’s the kind of satisfaction you can’t fake—and now, you’ve got every tool to make it happen in your own kitchen.

So go ahead: thaw that bag, heat your pan, and cook with confidence. Whether you sear, braise, bake, or grill them, frozen scallops are your new secret weapon for easy, elegant meals.

And if you’re in the mood for something heartier next time, I also recommend my guide on how to cook bottom round roast beef. It’s budget-friendly, packed with flavor, and just as rewarding.

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