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Scallops are a nutritious dish, often served in fancy restaurants but you can easily prepare them at home. Frozen scallops are a cheaper option, but if cooked properly, they will still taste fresh. After defrosting, you can make scallop dishes by pan-frying or grilling!
Pan-fried scallops
- 680g scallops in shell
- Salt and pepper
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5ml) lemon juice (optional)
The finished product is 4 servings
Grilled Scallops
- 680g scallops in shell
- ½ cup (120ml) melted butter
- 1 tablespoon (5g) minced garlic
- ¾ cup (70g) white bread crumbs
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (0.5g) pepper
- 2 teaspoons (2.5g) chopped fresh parsley
- 1 lemon
- 1 tablespoon (15ml) white wine (optional)
- ½ teaspoon (2.5g) lemon thyme (optional)
The finished product is 3 servings
Steps
Defrost scallops
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Rinse the scallop if it is frozen in its shell. Insert the butter knife blade between the two halves of the shell and pry open the shell. Once the shells are opened, rinse the shells under cold water to remove sand and grit. Use a knife to cut the large white flesh from the shell. [1] X Research Source
- If the shells have been removed from the shell before freezing, skip this step.
- Only use cold water to wash the scallops so that the scallop meat does not become mushy.
Place the scallops in the refrigerator 24 hours before cooking. Place the scallops in a large bowl and cover the bowl with cling film. Place the bowl in the refrigerator for at least 1 day before cooking. The next day, check to see if the scallops are still frozen or hard. If scallops are still firm, continue to refrigerate for an additional hour before using. [2] X Research Source
- Be sure to use a bowl large enough to hold the scallops and ice melts.
- Use scallops within a day or two of placing them in the refrigerator.
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Place scallops in cold water 1 hour before cooking to defrost during the day. Pour cold water into a large bowl and place the bag of scallops in it. Make sure the bag is completely sealed so that water does not seep in. Leave it for 1 hour to allow the scallop bag to gradually rise to room temperature. [3] X Research Sources
- If the scallops are hydrated, the texture of the shell will be affected.
- If the scallops are not packed, place them in a ziplock bag before soaking.
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Thaw scallops in the microwave if you need them right away. Place the scallops in a microwave-safe container and cover with a paper towel to prevent water splashing and to distribute the heat more evenly. Use your microwave’s defrost setting and run it every 30 seconds until the scallops are completely defrosted. [4] X Research Sources
- Set microwave oven to 30% power if defrost is not available.
Make pan-fried scallops
Pat the scallops dry with a clean paper towel. Pat the scallops dry so they don’t shrink and cook before frying. Fold a paper towel in half and wipe each side of the scallop. Place the scallops on a new plate and avoid getting them wet again. [5] X Research Sources
- Drying the scallops also gives them a golden brown color after frying.
Sprinkle salt and pepper over each scallop. Take a pinch of salt and pepper and sprinkle on top of the scallops for extra flavor. Rub salt and pepper on the scallop meat to infuse the spices. [6] X Research Source
Pour olive oil into the pan and set the stove to medium-high. Pour 1 tablespoon (15ml) of olive oil evenly over the surface of the pan and wait until the oil is hot. The oil is hot enough when you splash a drop of water in it and it evaporates right away. [7] X Research Sources
- Or you can use butter instead of olive oil.
Place the scallops in the pan and set them apart. Use tongs to pick up each scallop and place it in the pan. Make sure when you put the scallops in the pan, it must sizzle. Continue to add the others to the pan, but avoid cramming too much. [8] X Research Sources
- If needed, you can cook in small batches.
Sauté each side for 2-3 minutes. Don’t move the scallop while it’s cooking so it turns golden brown. Once you have had enough time to turn it over, you can easily lift it out of the pan with tongs. Fry the other side for 2 more minutes until the scallops are firm to the touch, then remove from the pan. [9] X Research Source
- Do not overcook the scallops, or it will be very hard and chewy.
- Use a kitchen thermometer to check that the internal temperature has reached 63 degrees Celsius.
Use the scallops immediately after removing them from the pan. Serve each serving of 4-5 scallops on a warm plate. To enhance the flavor, you should squeeze a few drops of lemon juice on the shellfish. [10] X Research Source
- It’s a good idea to sauté your last scallop before dinner so it’s still warm when you eat it.
- Place excess scallops in an airtight container and store in the refrigerator for 3-4 days. [11] X Research Source
- Warm the plate in the microwave for 30 seconds.
Make grilled scallops
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Preheat oven to 204 degrees Celsius. Be sure to install one of the racks in the center of the oven. Wait for the oven to get hot enough before starting to cook the scallops. [12] X Research Source
Place melted butter and garlic in a baking tray. Melt butter in microwave for 30 seconds before pouring into baking tray. Mix the minced garlic with the butter so it spreads evenly over the bottom of the baking sheet. [13] X Research Source
- To enhance the taste, you can add 1 tablespoon (15ml) of white wine to the tray.
Arrange the scallops on the tray. Place the scallops side by side across the entire surface of the tray. Make sure each scallop is in the melted butter and garlic mixture so that they soak up the seasoning. [14] X Research Source
Mix the breadcrumbs, salt, pepper, and parsley before sprinkling the scallops. Mix ingredients together in a large bowl. Take a pinch of the bread crumb mixture and sprinkle a thin layer over each scallop. [15] X Research Source
- Mix in ½ teaspoon (2.5g) of lemon thyme if you want the scallops to taste citrusy and herbal.
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Bake the scallops for 18-20 minutes. Place the tray on the baking rack in the center of the oven and start baking. Do not open the oven door while baking to avoid heat loss. Remove the scallops after about 20 minutes when the breadcrumbs turn brown. [16] X Research Source
- Check the temperature inside the scallops to make sure it’s at least 63 degrees Celsius. If not, you need to bake more.
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Serve scallops while hot. Serve 4-5 scallops per serving. Place the scallops on a warm plate so that the temperature doesn’t drop much when eating. Squeeze lime juice over grilled scallops to add some acidity. [17] X Research Source
- Place excess scallops in an airtight container and store in the refrigerator for up to 4 days. [18] X Research Sources
- Microwave for 30 seconds to warm up before serving the scallops.
Warning
- Make sure the temperature inside the shellfish reaches 63 degrees Celsius.
- Discard scallops that have a foul odor or are greasy.
Things you need
Defrost scallops
- Butter knife
- Fridge
- Bowl
- Microwave oven
- Microwave box
Pan-fried scallops
- Measuring spoon
- Pan
- Kitchen
- Clamp
Grilled Scallops
- Griller
- Oven tray
- Measuring spoon
- Mixing bowl
- Stirrers
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 9,140 times.
Scallops are a nutritious dish, often served in fancy restaurants but you can easily prepare them at home. Frozen scallops are a cheaper option, but if cooked properly, they will still taste fresh. After defrosting, you can make scallop dishes by pan-frying or grilling!
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