Delicious Ways to Cook Frozen (or Fresh) Scallops

Scallops are one of the most tempting dishes on restaurant menus—but unfortunately, they can also be quite expensive. However, every scallop lover should know that cooking scallops at home is not only affordable but surprisingly simple. Once you learn how to cook frozen scallops, you’ll understand why you used to pay so much for someone else to do it.

We’re going to show you our best tips for cooking scallops—whether frozen or fresh from the fish market—including how to cook them in a skillet, on the grill, or in the oven. Plus, we’ll share some expert advice on how to tell when your scallops are perfectly cooked, so you never have to deal with rubbery scallops again. So, stop spending money at expensive restaurants. With this guide, you can easily make delicious scallops right at home.

Scallop Cooking Tips

Before you roll up your sleeves and start cooking scallops, it’s important to know that there are two basic types of scallops: larger sea scallops (about 1.5 inches in diameter) and smaller bay scallops (1.5 inches or less), with the latter being sweeter in taste. In this guide, we’ll focus on cooking the larger, more common sea scallops.

No matter if you’re using a skillet, grill, or oven, the following general tips apply to all methods:

• How to Cook Frozen Scallops? Thaw them first. Frozen scallops need to be thawed before cooking. This usually takes a few hours or overnight in the fridge. Never thaw scallops at room temperature, as it can increase the risk of bacteria growth and affect their quality.

• Rinse and Dry. Rinse the scallops and pat them dry with paper towels before cooking. If there’s too much moisture on the surface, the scallops won’t sear properly.

• Cut in Half if Necessary. If the recipe calls for it, slice large scallops in half horizontally with a sharp, thin knife to ensure even cooking.

• Seasoning. Scallops have a delicate flavor, so they need a little extra seasoning. A simple squeeze of lemon juice, a sprinkle of dry seasonings, or a flavorful Asian-inspired sauce can do wonders.

• Add Fat. Scallops are very lean, so they need a bit of fat to cook properly. You can use oil or butter for this.

• Quick Cooking. Scallops cook quickly and need high heat to avoid drying out. Quick cooking helps achieve the Maillard reaction, creating a golden-brown crust and delicious caramelized flavor.

• How to Tell When Scallops are Done. Scallops can easily be overcooked, becoming tough and rubbery. To avoid this, look for a few key signs: cooked scallops should be opaque (not translucent) and have a golden, crispy crust. Gently press on the scallop—it should feel firm but still a bit bouncy.

How to Pan-Sear Frozen Scallops

If you want an easy and convenient way to cook scallops, the stovetop is your best bet. Start by selecting a thick, high-quality skillet. Cast-iron or stainless steel pans are ideal as they heat evenly and can withstand high temperatures.

Here’s how to pan-sear frozen scallops (for 4 servings):

1. Thaw 1 to 1.5 pounds of scallops (if frozen). Rinse and pat them dry with paper towels. Season with coarse salt and freshly ground black pepper. Arrange them on a plate. Refrigerate for two hours, then let them sit at room temperature for 30 minutes before cooking.

2. Heat a 12-inch thick skillet over medium-high heat.

3. To test if the pan is hot enough, drop a small amount of water (about ⅛ teaspoon) into the pan. If it sizzles and rolls around, the pan is ready. This should take 2 to 3 minutes.

4. Remove the pan from the heat and add 2 tablespoons of vegetable oil. Swirl the oil to evenly coat the bottom of the pan.

5. Return the pan to the heat. Add the scallops in batches, making sure not to overcrowd the pan. This ensures they sear rather than steam.

6. Sear the scallops for about 4 minutes total. First, sear one side for 2 minutes, or until a crispy crust forms. Then flip and sear the other side for another 2 minutes, until golden brown and fully opaque (no longer translucent).

7. Remove the scallops from the pan and serve immediately. You can simply pair them with melted butter (or clarified butter, if you prefer), a squeeze of lemon juice, and fresh herbs like parsley, chives, tarragon, or mint. Or, you can make a simple pan sauce, such as our easy-to-customize brown butter sauce.

How to Bake Scallops in the Oven

The best way to bake scallops in the oven is to use the broiler. It provides direct, high heat that quickly cooks the scallops while keeping them moist and tender.

Here’s how to bake scallops in the oven using the broiler (for 4 servings):

1. Thaw 1 to 1.5 pounds of scallops (if frozen). Rinse and pat them dry with paper towels. Slice the large scallops in half for even cooking.

2. Arrange the scallops on four 8 to 10-inch metal skewers, leaving about ¼ inch of space between each scallop.

3. Preheat the broiler. Place the skewers on a baking tray lightly coated with oil.

4. Prepare 3 tablespoons of melted butter and brush it over the scallops. Season with salt and pepper. You can also add about ⅛ teaspoon of chili powder, if you like a little heat.

5. Brush half of the melted butter onto the scallops. Place the skewers about 4 inches from the broiler and cook for 8 to 10 minutes (flipping halfway and brushing with the remaining melted butter) until the scallops turn opaque.

How to Grill Scallops

For outdoor cooking enthusiasts, grilling is often considered the best way to cook scallops—and we agree! The direct heat and quick cooking process help maintain their juiciness and tenderness, and the smoky flavor from the grill is an irresistible bonus.

Of course, you can add marinades or fresh garlic butter to enhance the flavor, but if you want a basic recipe, here’s the simplest way to grill scallops. This recipe serves 4:

1. Thaw 1 to 1.5 pounds of scallops (if frozen). Rinse and pat them dry with paper towels. Slice the large scallops in half for even cooking. Thread the scallops onto four 8 to 10-inch skewers, leaving about ¼ inch between each.

2. Prepare 3 tablespoons of melted butter and brush it over the scallops. Season with salt and pepper. You can also add about ⅛ teaspoon of chili powder if you want some extra flavor.

3. Brush half of the butter onto the scallops. Place the skewers on the oiled grill, uncovered, and cook over medium heat for 5 to 8 minutes (flipping halfway and brushing with the remaining butter) until the scallops are opaque.

Now that you’ve mastered these scallop preparation and cooking techniques—and you know exactly when your scallops are cooked just right—get ready to enjoy! Every time you head to the store, keep an eye out for good-looking scallops (and even better if they’re on sale)—grab a few and bring them home to cook up a feast.