Obsessed with a pricey scallop dish at a seafood hotspot?
Learn how to cook frozen scallops with a pan, broiler, or grill and recreate your favorite dishes.
So, go ahead and skip the pricey restaurant scallops.
Credit:Jacob Fox
For this guide, we’re focusing on cooking the more common (larger) sea scallops.
Remove it by gently pinching the muscle and tearing it away.
Start by choosing aheavy, quality skillet.
For this job,cast ironor stainless steel are perfect.
These materials provide even heating and can withstand high temperatures.
Be patient and wait until you see visible browning around the edges of the scallops.
They should easily release when they’re ready to be turned.
This method serves four.
If dinnertime is approaching and you forgot to thaw the scallops, there’s hope!
They should be creamy beige to light pink, and shouldn’t smell fishy, sour, or sulfur-like.
When buying frozen scallops, look for scallops that are uniform in color, ideally a pearly white hue.
Avoid frozen scallops that are discolored, mushy, or covered in ice crystals.
Keep your frozen scallops in the coldest part of your freezer to preserve their texture and quality.
Never thaw scallopsat room temperature.
If not, head to the freezer.
Frequently Asked Questions
you’re able to, but you shouldn’t.
This leads to mushy, washed-out scallops and an increased risk of bacterial growth.
Instead, bay scallops are typically sauteed or poached for pasta, salads, or soups.
