✔ Updated · thawing, searing, baked + air fryer times
To cook frozen scallops, I thaw them first, pat them very dry and sear them in a hot skillet for about 1 1/2 to 2 minutes per side, until golden outside and opaque and firm in the center.
At a glance
The one tip that matters: Dry scallops sear; wet scallops steam. After thawing, pat them dry, rest them on paper towels for 10 minutes and pat again before they go in the pan.
Thawing is what gives frozen scallops a golden crust instead of a pale, rubbery steam, and I learned that the hard way. This guide covers the two safe ways to thaw, the pan-seared recipe with garlic butter, how to bake or air fry them, and how to cook scallops straight from frozen when you're short on time.
Why This Method Works
- A golden crust, because the scallops are thawed and dried before they hit a very hot pan.
- Tender, not rubbery, with short cooking times and a clear sign of doneness: opaque and firm.
- Dinner in under 20 minutes, with garlic butter and lemon made in the same pan.
How to Thaw Frozen Scallops Safely
Thaw scallops cold, never at room temperature. Use one of these two methods, then cook them within 1 to 2 days if thawed in the fridge, or right away if thawed in water.
- In the refrigerator (best): put the frozen scallops in a covered bowl or on a plate and refrigerate for 8 hours or overnight.
- In cold water (fast): seal the scallops in a zip-top bag, press out the air and submerge the bag in cold tap water for 30 to 60 minutes, changing the water every 30 minutes.
- Avoid thawing in warm water, on the counter or in the microwave. Warm thawing is unsafe, and the microwave starts cooking the edges.
Frozen Scallop Cooking Times by Method
Times are for large sea scallops (about 16 to 20 per pound). Small bay scallops cook in about half the time. Whatever the method, cook them until they're opaque and firm.
| Method | Thawed scallops | From frozen | Notes |
|---|---|---|---|
| Pan-seared | 1 1/2 to 2 minutes per side, medium-high heat | 2 to 3 minutes per side after rinsing off the ice | Best crust; use cast iron or stainless steel |
| Baked | 425°F for 8 to 10 minutes | 400°F for 12 to 15 minutes | Brush with butter or oil; great with a breadcrumb topping |
| Air fryer | 400°F for 5 to 7 minutes | 400°F for 8 to 10 minutes | Spray with oil; cook in a single layer |
| Broiled | 4 to 6 minutes, about 4 inches from the heat | Not recommended | Watch closely; they overcook fast |
How to Bake Frozen Scallops
Baking is the easiest hands-off method and a good choice for a crowd, and it’s how I cook them for company. Heat the oven to 425°F. Toss thawed, dried scallops with 2 tablespoons of melted butter, a minced garlic clove, salt and pepper, and spread them in a single layer in a baking dish. For a crunchy top, sprinkle with 1/4 cup panko mixed with a little Parmesan. Bake for 8 to 10 minutes, until opaque and firm, then finish with lemon and parsley.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy dry-packed if you can. "Dry" scallops have no added phosphate solution, so they release less water and brown better. "Wet" or treated scallops need extra drying time.
- Rinse off the ice glaze. Many frozen scallops are coated in a thin layer of ice. Rinse it off with cold water before or after thawing, then dry them well.
- Get the pan really hot. A cast-iron or stainless steel skillet works best. Nonstick pans rarely get hot enough for a deep crust. I wait until the oil shimmers and just starts to smoke before the first scallop goes in.
- Don't crowd or move them. Crowding drops the pan temperature and the scallops steam. Leave space and let the crust form before flipping.
- Watch for opaque and firm. Scallops are done when the center is opaque and they feel firm with a slight spring. Overcooked scallops turn tough and rubbery within a minute.
Pan-Seared Scallops From Frozen
4
servings10
minutes6
minutes260
kcal16
minutesHow to cook frozen scallops so they sear instead of steam: thaw them in the fridge or in cold water, pat them very dry, then sear in a hot skillet for 1 1/2 to 2 minutes per side and baste with garlic butter and lemon until opaque and firm.
Ingredients
- For the Scallops
1 1/2 lb frozen sea scallops (about 16 to 20), thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon neutral oil with a high smoke point, such as avocado or canola
- For the Garlic Butter
3 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Directions
- Thaw and Prep
- Thaw the scallops in the refrigerator overnight, in a covered bowl. For a quick thaw, seal them in a zip-top bag, press out the air and submerge the bag in a bowl of cold water for 30 to 60 minutes, changing the water every 30 minutes. Don’t thaw them at room temperature or in warm water.
- Drain the thawed scallops, pull off the small, tough side muscle if it’s still attached, and lay them on a plate lined with paper towels. Pat the tops dry and let them sit for 10 minutes, then pat again. The drier they are, the better they sear.
- Season both sides with the salt and pepper just before cooking.
- Sear
- Heat a large cast-iron or stainless steel skillet over medium-high heat for 2 minutes, then add the oil and heat until it shimmers.
- Add the scallops one at a time, flat side down, leaving space between them. Cook in two batches if needed. Don’t move them for 1 1/2 to 2 minutes, until a deep golden crust forms and they release easily from the pan.
- Flip each scallop with tongs and add the butter and garlic to the pan. Cook for 1 to 1 1/2 minutes more, spooning the foaming garlic butter over the scallops, until they are opaque and firm to the touch with a little spring in the center.
- Take the pan off the heat, add the lemon juice and parsley and swirl to make a quick sauce. Serve the scallops right away with the pan sauce spooned over.
Notes
- Overcooking scallops can make them rubbery, so be sure to remove them from the heat as soon as they’re done. If you’re unsure, cut into one; it should be opaque in the middle when it’s ready.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Scallops
Seared scallops go well with buttery pasta, risotto, mashed cauliflower, roasted asparagus or a crisp green salad. My favorite is a simple lemony risotto. For more ideas, see what to serve with scallops. Cooking other seafood from the freezer? Try our guide to cooking lobster tail or the easy shrimp recipes.
Frequently Asked Questions
Do frozen scallops need to be thawed before cooking?
Thawing is best for searing, because thawed, dried scallops brown instead of steaming. You can cook scallops from frozen, but they release more water and won't get as golden. For the best results, thaw them in the fridge overnight or in a sealed bag in cold water for 30 to 60 minutes.
Can you cook scallops from frozen?
Yes. Rinse off the ice glaze under cold water and pat the scallops dry. Sear them in a hot oiled skillet for about 2 to 3 minutes per side, or bake them at 400°F for 12 to 15 minutes, until opaque and firm. Expect a paler crust than with thawed scallops.
How long do you cook frozen scallops in the oven?
Bake thawed, dried scallops on an oiled sheet pan at 425°F for 8 to 10 minutes, or 12 to 15 minutes at 400°F if cooking them from frozen. Brush with melted butter or oil and season first. They're done when opaque all the way through and firm to the touch.
How do you know when scallops are done?
I look for two things: the scallops turn from translucent to opaque all the way through, and they feel firm with a slight spring when pressed. For a sure check, the center should reach 145°F (63°C). Large sea scallops usually take 3 to 4 minutes in total in a hot pan. If they feel hard and rubbery, they're overcooked.
How long do cooked scallops last in the fridge?
Refrigerate cooked scallops in an airtight container within 2 hours of cooking and eat them within 3 days. Reheat gently in a skillet over low heat or in a low oven until hot, about 165°F, because high heat makes them tough. Leftovers are also good cold in salads or pasta.
