Scallops are a delicious and luxurious seafood that can be enjoyed year-round when properly stored and prepared. However, it’s important to know how to properly thaw and cook scallops to ensure they come out tender and juicy. When thawed and cooked correctly, scallops become opaque, plump, and firm with a slightly sweet and briny flavor.
How Long Can Frozen Scallops Be Stored?
Frozen scallops can be stored for a surprisingly long time when properly sealed and kept constantly frozen. The FDA recommends using frozen scallops within the following timeframes for maximum freshness and quality:
- Raw scallops in freezer: 9-12 months
- Cooked frozen scallops: 3-4 months
It’s important to note that these times are for scallops that have been continuously frozen at 0°F or below. Fluctuations in temperature can shorten these recommended storage times. Frozen scallops are best stored in airtight packaging or freezer bags. Make sure to squeeze out excess air before sealing to prevent freezer burn.
Thawing Frozen Scallops
It’s important to thaw scallops properly to preserve texture and moisture. There are several methods for safely thawing frozen scallops:
Refrigerator Thawing
The slow thawing process in the refrigerator best preserves texture and limits moisture loss. Place frozen scallops in a bowl or on a plate in the refrigerator 24-36 hours before cooking. Flip the scallops at least once midway through thawing to thaw evenly on all sides. The scallops should be thawed but still chilled when ready to cook.
Cold Water Thawing
For quicker thawing, place frozen scallops in a leak-proof bag and submerge in cold water. Change the water every 30 minutes so it stays cold. Depending on the size, scallops may be ready to cook in 1-2 hours using this cold water method. Use thawed scallops immediately after thawing.
Microwave Thawing
Scallops can also be thawed in the microwave in a pinch. Place frozen scallops in a microwave-safe bowl and microwave on defrost setting based on package instructions, stopping to flip the scallops and check progress every minute. This method may cause some moisture loss.
How Long to Cook Thawed Scallops
Cooking times for scallops vary based on whether they were thawed from frozen or fresh. Follow these guidelines for properly cooking thawed scallops:
From Frozen Scallops
Pan Sear: 4-6 minutes per side
Oven Bake: 10-12 minutes at 400°F
From Fresh Scallops
Pan Sear: 2-3 minutes per side
Oven Bake: 6-8 minutes at 450°F
Keep in mind scallops cook very quickly, so be careful not to overcook them. Look for the scallops to turn opaque throughout and become firm to the touch when done. An instant-read thermometer should register 140°F for perfectly cooked scallops.
Tips for Cooking Thawed Scallops
- Pat scallops dry very well before cooking for best browning.
- Sear scallops over high heat to develop a crust while keeping the interior moist.
- Avoid overcrowding the pan, cook scallops in a single layer with space between.
- Flip scallops gently with a spatula just once during cooking.
- Brush pan with oil to prevent sticking rather than oiling the scallops directly.
- Baste scallops with melted butter towards the end of cooking for extra richness.
How to Tell When Scallops Are Done
Use these visual cues and texture checks to identify when seared or baked scallops are fully cooked and ready to eat:
- Opaque coloring throughout
- Firm, springy texture when gently pressed
- Caramelized crust on the outside
- 140°F internal temperature on an instant-read thermometer
- Milky juices pooling around scallops
Cooking Methods for Thawed Scallops
Thawed scallops can be cooked using a variety of quick, dry cooking methods to deliver tender, juicy results. Popular cooking techniques include:
Pan Searing
The high heat of pan searing develops a browned, crisp crust while keeping the scallop interior moist. Use a heavy stainless steel or cast iron pan with just enough oil to coat the bottom. Look for a deep golden crust to form after 2-4 minutes per side.
Broiling
For easy hands-off cooking, broil thawed scallops on a foil-lined baking sheet 4-5 inches from upper oven heat. Broil for 4-6 minutes total, flipping scallops halfway through. Finish with a drizzle of melted butter.
Grilling
Grease grates well before grilling thawed scallops over direct high heat. Grill 2-3 minutes per side until nicely charred. Brush with oil to prevent sticking. Watch closely to avoid overcooking.
Roasting
Roast thawed scallops in a 400-450°F oven for 8-12 minutes to concentrate flavors. Toss scallops first in oil or melted butter and seasonings. Roast on a parchment lined baking sheet until browned and opaque throughout.
Serving Thawed Scallops
Thawed scallops make for a quick, elegant meal when paired with complementary flavors and sides:
- Dress up seared scallops with pan sauces like lemon butter, brown butter, or creamy wine sauce.
- Complement with fresh veggie sides like sautéed spinach, roasted asparagus, or seared Brussels sprouts.
- Serve roasted or grilled scallops over fresh salad greens for a lighter meal.
- Pair with roasted potatoes or rice pilaf to round out the plate.
- Garnish finished scallops with fresh herbs like parsley, tarragon, chives, or basil.
How Long Do Thawed Scallops Last in the Fridge?
Like fresh scallops, thawed and refrigerated scallops only last 1-2 days max before use. Make sure to cook thawed scallops within this timeframe for the best results. Tightly wrap cooked scallops and use within 3-4 days.
Here are general guidelines for maximizing how long thawed scallops will last:
| Scallop Type | Refrigerator (40°F or below) |
|---|---|
| Thawed raw scallops | 1 to 2 days |
| Cooked thawed scallops | 3 to 4 days |
Ensure proper food safety by following these storage tips:
- Refrigerate scallops immediately after thawing.
- Keep thawed scallops chilled at 40°F or below.
- Store thawed scallops drained in a container to prevent milky juices from pooling.
- Use thawed scallops as soon as possible, within 1-2 days at most.
- Discard any scallops that develop an off odor or slimy texture.
Freezing Thawed Scallops
While not recommended, thawed scallops can be refrozen if done properly. Follow these tips for carefully refreezing thawed scallops:
- Refreeze scallops immediately after thawing, before any further preparation.
- Do not refreeze thawed scallops left at room temperature over 2 hours.
- Portion scallops into airtight freezer bags or containers, removing excess air.
- Freeze scallops as rapidly as possible at 0°F or below.
- Label bags or containers with scallop type and new freeze date.
- Only refreeze scallops once, use within 3 months for best quality.
Keep in mind refrozen scallops may suffer further moisture loss and degradation of texture. Use refrozen scallops only for stews, chowders, casseroles, or other dishes where texture is less important.
Conclusion
Knowing how to properly thaw and cook frozen scallops helps unlock their full flavor and texture potential. Take the time to thaw scallops gently in the refrigerator overnight or using the cold water method. Pan sear, grill, roast or broil thawed scallops for a quick and delicious meal full of rich, briny seafood flavor. Handle and cook thawed scallops within 1-2 days for the best fresh taste and texture.