The Best Methods to Cook Frozen Sea or Bay Scallops

Scallops are a light and succulent shellfish that are served in high-end restaurants, but easy enough to make in your own kitchen. Frozen scallops are a less expensive option and taste fresh if they’re prepared correctly. In this article, we’ll show you when and how to thaw frozen scallops (some cooking methods don’t require thawing), plus share how to cook them on the stove, in the oven, in an air fryer, on the grill, and more ways. You’re just a few minutes away from a delicious meal you’re sure to enjoy!

Things You Should Know

Thaw your scallops before cooking if you need to sear or brown them. This includes cooking methods like pan-searing, baking, or grilling.
Cook scallops from frozen if you’re adding them to a sauce or soup, or if you’re cooking them in an appliance like an air fryer or pressure cooker.
To thaw frozen scallops, place them in the fridge overnight before cooking. Or, seal them in a bag and place them in a bowl of cold water for up to an hour.

Section 1 of 9:

Do you have to thaw frozen scallops?

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Thaw scallops for recipes that call for a sear—otherwise, frozen is fine. If you’re pan-searing, baking, or grilling scallops and want a nice caramelized, crunchy sear, thaw your scallops fully before cooking (otherwise, they may hold too much moisture and turn out tough or rubbery).^{[1]
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- It’s also recommended to thaw scallops before cooking them in the microwave to avoid overcooking the outsides and ruining the texture.
- If you’re making a sauce, stew, soup, or braise that doesn’t require a sear, add your scallops frozen. Since they’re small, they’ll thaw quickly and cook evenly, even from frozen.
- For air fryers and Instant Pots or pressure cookers, add your scallops frozen. These appliances will thaw and cook the scallops evenly and quickly.

Section 2 of 9:

Thawing Frozen Scallops

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1
Pry open and clean the scallops if they’re frozen in the shell. Insert a shucking knife (or any shark knife) into the hinge of the shell and twist to pop it open. Slide the knife around the inside of the shell to separate the meat, then use your fingers to remove the large piece of white meat from the other organs. Rinse the scallop under cold water to remove sand or grit before cooking.^{[2]
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- If your frozen scallops aren’t in the shell, skip this step.
- Only use cold water to rinse off your scallops to prevent them from getting mushy.
2
Put the scallops in the fridge 24 hours before you plan to use them. Place the scallop meat in a large bowl and cover it with plastic wrap. Keep the bowl refrigerated for at least 1 day before you want to cook them.^{[3]
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Research source} The next day, check if the scallops still feel icy or solid. If so, leave them in the fridge for another hour before using them.
- Use a bowl large enough to hold the scallops and any water from melted ice.
- Use the scallops within 1–2 days of putting them in the fridge.
- The fridge is the safest thawing method since the scallops will warm up so gradually. The low temperatures mean bacteria will be unlikely to multiply.
3
Or, put scallops in cold water 1 hour before cooking them in a pinch. Fill a bowl or your sink with cold water and set the package of scallops inside. Make sure the package is completely sealed so water doesn’t get inside. Let them sit for up to 1 hour so they can slowly come to temperature.^{[4]
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- Check and replace the cold water after 20 or 30 minutes. When the water warms, it’s easier for bacteria to begin growing on the scallops.
- Only use this method if you plan to cook your scallops immediately afterward.
- If your scallops get waterlogged, it will affect their texture (especially if you try to sear them in a pan).
- If you have unpackaged scallops, put them in a resealable bag before putting them in water.
4
Use the microwave to defrost the scallops if cooking immediately. Put the scallops in a microwave-safe container and cover them with a paper towel to prevent splatters and keep them evenly heated. Use the “defrost” setting on your microwave in 30-second increments until they’re completely thawed.^{[5]
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- Set your microwave to 30% power if it doesn’t have a defrost option.
- To avoid pre-cooking the scallops and inviting bacteria, remove them when they are still slightly icy, but the flesh has become pliable.^{[6]
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- Microwaving is the least safe thawing method since the heat can cause bacteria to multiply. Only use this method if you plan to cook the scallops immediately afterward.

Section 3 of 9:

Pan-Searing Frozen Sea Scallops

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Preparation & ingredients To get a good sear, use large sea scallops and thaw them completely, then pat them dry with a paper towel (the drier the scallop, the better the sear). Smaller bay scallops may burn up too quickly or cook through before the outside can caramelize.
- Should you thaw the scallops? Yes.
- Ingredients:^{[7]
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  - 1½ pounds (0.68 kg) of thawed, dried sea scallops
  - Salt (to taste)
  - Black pepper (to taste)
  - 1 tbsp (14 g) of unsalted butter or 1 tbsp (15 mL) of olive oil
  - Chopped fresh herbs (optional, to taste)
  - Lemon wedges (optional)
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Recipe instructions Heat the butter or oil in a skillet over medium-high heat. Meanwhile, sprinkle and rub the salt and pepper into each scallop so they absorb the flavor. Set the scallops in the hot pan with tongs in a single layer without overcrowding them. Cook each side of the scallops for 2-3 minutes until golden-brown and opaque.^{[8]
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- Don’t move the scallops while they’re cooking so they turn golden-brown on the bottom.
- The scallops should easily release from the pan when you pick them up with tongs. If not, let them cook for a few more seconds before trying again.
- Serve right away while the scallops are still hot with a few drops of lemon juice or some freshly chopped herbs on top (optional).

Section 4 of 9:

Oven-Baking Frozen Sea Scallops

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Preparation & ingredients Thaw your scallops fully and pat them dry for a slightly crispy texture. Choose large sea scallops over smaller bay scallops (the tinier the scallop, the higher the risk of overcooking).
- Should you thaw the scallops? Yes.
- Ingredients:^{[9]
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  - 1 pound (0.45 kg) of thawed sea scallops
  - Salt (to taste)
  - Black pepper (to taste)
  - 4 tbsp (60 mL) of melted butter
  - 3 cloves of minced garlic
  - Juice of ½ a lemon
  - ¼ cup (23 g) of panko bread crumbs
  - ¼ cup (23 g) of freshly grated Parmesan
  - 4 tsp (20 mL) of extra-virgin olive oil
  - A pinch red pepper flakes
  - Lemon wedges (for serving, optional)
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Recipe instructions Preheat your oven to 425 °F (218 °C). Meanwhile, pat the scallops dry and season with salt and pepper to taste. Combine the melted butter, lemon juice, and garlic in a small bowl, then pour it over your scallops in an oven-safe dish. In a separate bowl, mix the bread crumbs, Parmesan, oil, and red pepper flakes, then top each scallop with the mixture.^{[10]
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- Put the dish in the oven and bake the scallops for 12–15 minutes until the tops are golden-brown and the scallops are firm and opaque. Serve hot with lemon wedges or melted butter spooned on top (optional).

Section 5 of 9:

Air Frying Frozen Sea Scallops

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Preparation & ingredients Air frying your scallops only takes a few simple ingredients you probably have on hand already. Cook them frozen or thaw them slightly in the fridge for 1–2 hours to soften them for a better sear.^{[11]
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- Should you thaw the scallops? No, place them in the basket frozen.
- Ingredients:
  - 1 pound (0.45 kg) of frozen scallops
  - 1 tsp (5 mL) of olive oil
  - ½ tsp (3.5) g of salt
  - ¼ tsp (1.8 g) of pepper
  - Lemon wedges (optional)
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Recipe instructions Preheat your air fryer to 400 °F (204 °C) (about 5 minutes). While it’s preheating, pat the scallops dry so they turn out crispy. Toss the dry scallops with the oil, salt, and pepper to season them, then arrange them in a single layer in the air fryer basket with some space between them for air circulation.^{[12]
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- Cook for 5–8 minutes (depending on the scallops’ size), flipping the scallops halfway through with tongs for even cooking and crisping.
- Thawed or slightly thawed scallops will need less time.
- The scallops are done when they’re opaque, firm, and slightly crisped or caramelized on the outside. Their internal temperature should be 145 °F (63 °C).^{[13]
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- Serve right away with an optional squirt of fresh lemon juice for flavor.

Section 6 of 9:

Grilling Frozen Sea Scallops

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Preparation & ingredients Grilling scallops only takes a few simple ingredients, plus some grill skewers. If you’re using wooden skewers, soak them in water for an hour before grilling so they don’t catch on fire. For the best texture and even heating, thaw your scallops before grilling (do not put them on the grill frozen).^{[14]
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- Should you thaw the scallops? Yes, preferably.
- Ingredients:
  - 4 grill skewers
  - 1 pound (0.45 kg) of sea scallops, thawed and dried
  - 1 tbsp (15 mL) of vegetable oil (plus more to coat the grill grates)
  - ½ tsp (3.5 g) of salt
  - Lemon wedges (optional)
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Recipe instructions Heat the grill to medium-high, then oil the grate with a paper towel dipped in vegetable oil (use tongs to rub it along the hot grate). Meanwhile, pat your thawed scallops dry with a paper towel and skewer them evenly between 4 pre-soaked skewers. Sprinkle the scallops with salt and brush them with oil, then place them on the grill.^{[15]
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- Grill the scallop skewers uncovered until they form grill marks on the bottom (about 3 minutes). Flip and cook for another 2–3 minutes until they’re heated through.
- If the scallops stick to the grill, let them cook for 1 more minute and try flipping them again. Dark grill marks usually make for easy lifting and flipping.
- Serve right away with lemon wedges or a squirt of fresh lemon juice (optional).

Section 7 of 9:

Pressure Cooking Frozen Bay Scallops

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Preparation & ingredients Choose bay scallops for pressure cooking or Instant Pots since larger sea scallops may turn out rubbery. There’s no need to thaw your scallops with an Instant Pot—just toss them in frozen with your other ingredients.^{[16]
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- Should you thaw the scallops? No, use them frozen.
- Ingredients:
  - 1¾ cups (414 mL) of alfredo sauce (a 16 oz jar)
  - 2½ cups (0.6 L) of chicken or vegetable broth
  - ½ tsp (2.5 g) of dried oregano
  - ½ tsp (2.5 g) of garlic powder
  - ½ tsp (2.5 g) of red pepper flakes
  - 12 oz (340 g) of regular no‑yolk or gluten-free dried egg noodles
  - 1 pound (0.45 kg) of frozen bay scallops
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Recipe instructions Add 1½ cups (355 mL) of the alfredo sauce and all of the broth and seasonings to the Instant Pot and stir to combine. Stir in the noodles, then lay the frozen scallops on top. Lock the lid and press “Meat/Stew” (or pressure cook manually with high pressure) for 4 minutes with the “Warm” setting off.^{[17]
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- When the pressure cooker is done, turn it off and let the pressure release naturally for 1 minute. Use the quick-release function to get rid of remaining pressure.
- Unlock the lid, add the remainder of the alfredo sauce, and stir. Serve hot!

Section 8 of 9:

Microwaving Frozen Bay Scallops

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1
Preparation & ingredients Use smaller bay scallops for microwave meals (since they’re tiny, they’ll cook evenly with less risk of overcooking the outsides). For the best texture, thaw your scallops before cooking. You can use still-frozen scallops, but they will take longer to cook and may have a tough or chewy texture.^{[18]
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- Should you thaw the scallops? Yes, preferably.
- Ingredients:
  - 2 tbsp (28 g) of butter
  - 1 tbsp (15 mL) of dry white wine, vermouth, or chablis
  - 1 tbsp (15 mL) of lemon juice
  - 2 tbsp (4.5 g) of snipped parsley
  - 2 cloves of minced garlic
  - ½ tsp (3.5 g) salt
  - 1 pound (0.45 kg) of frozen bay scallops (preferably thawed)
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Recipe instructions Melt the butter in a microwave-safe dish large enough to fit all of the ingredients (about 30–45 seconds in the microwave, uncovered). Then, add all of the other ingredients and stir to combine. Cover the dish with plastic wrap or a lid and microwave on medium for 3 minutes. Stir the ingredients again and rotate the dish.^{[19]
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- Microwave for another 2 minutes or until the scallops are opaque and reach an internal temperature of 145 °F (63 °C). Let the dish rest for 1 minute (covered) before serving.
- If you began with frozen scallops and they’re not done, keep microwaving in 30-second intervals until they’re firm and opaque.
- Serve over noodles or rice for a tasty meal!

Section 9 of 9:

Storing & Reheating Scallops

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Refrigerate cooked scallops in an airtight container for 2–3 days. Allow your leftovers to cool to room temperature, then seal them in an airtight bag or container and toss them in the fridge. Eat within 2–3 days.^{[20]
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Research source} Frozen leftovers will last up to 3 months.^{[21]
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Research source} To reheat scallops:
- Oven: Preheat to 275 °F (135 °C) and lay the scallops in a single layer on a baking sheet with tin foil (add cooking spray to avoid sticking). Sprinkle the scallops with water and cover them in foil, then bake for 10–15 minutes.
- Stovetop: Heat a drizzle of oil in a pan over low to medium heat. Add the scallops and a splash of water and cook for 2 minutes on each side (covered).
- Air fryer: Preheat to 350 °F (177 °C) and arrange the scallops in a single layer. Heat for 2–3 minutes per side or until they’re warmed through and slightly crispy.^{[22]
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- Using the microwave isn’t recommended since it will make the scallops chewier or tougher.

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How do I air fry frozen scallops?

Julien Miller
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Julien Miller is a Personal Chef and the Owner of Cooking with Julien based in Reno, Nevada. Chef Julien specializes in Cajun and Creole cuisines and is also known for cooking delicious hibachi and Southeast Asian dishes. He offers private event catering, meal preparation services, and his famous Louisiana Crawfish Boils. Julien received his Bachelor of Applied Science in Psychology from Portland State University.

Julien Miller

Personal Chef

Expert Answer

For air-frying frozen scallops, it's essential to set the air fryer at a high temperature. Begin by preparing a mixture of butter, herbs, salt, pepper, or any desired flavoring for the scallops. Ensure they are well-coated before placing them in the air fryer. Cook the frozen scallops for about three to four minutes, taking care to prevent any potential burning. If the scallops are breaded, the process becomes simpler. Just spray the air fryer with non-stick oil and place the breaded scallops inside. Cooking breaded items in the air fryer tends to be more straightforward than dealing with non-breaded items.

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Are frozen scallops good?

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While they may not be quite as tasty as fresh scallops, frozen scallops are still delicious, especially if they’re stored and prepared properly. For the best results, let them defrost in your fridge overnight before cooking them.

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How long does it take to cook frozen scallops?

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Once you thaw the scallops, they don’t take long to cook. They can be ready in as little as 3 minutes if you cook them in a skillet, or 6-10 minutes if you broil them in the oven.

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Tips

When buying frozen scallops, choose “dry” ones over “wet” ones. “Wet” frozen scallops are frozen in preservatives and release more moisture while cooking than “dry” ones.^{[23]
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Sea scallops are about 1.5–2 in (3.8–5 cm) wide in diameter and are most popular for cooking. Bay scallops are smaller (about 1.2 in (1.3 cm) across) and work best in dishes like pastas, salads, or soups.^{[24]
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Warnings

Throw away any scallops that have a foul smell or are slimy. Fresh or thawed scallops that are safe to eat have clear flesh with a pearl-like shimmer and little to no odor.^{[25]
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Make sure the internal temperature of the scallops is 145 °F (63 °C) to ensure they’re done and safe to eat.^{[26]
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