You have a pan ready for golden scallops, but the seafood in your freezer is still hard and frosty. Scallops cook in only a few minutes, so the thaw deserves almost as much attention as the sear. Too much water on the surface can leave them steaming in the pan instead of developing that browned crust you wanted.
If you want to know how to thaw scallops, put them in the refrigerator overnight for the easiest method. When dinner is closer, place the scallops in a leak-proof bag and submerge the bag in cold water. A one-pound package may thaw in about 30 minutes to an hour. Pat the scallops very dry after thawing, especially when you plan to pan-sear them.
How Long Do Frozen Scallops Take to Thaw?
Scallops are fairly small, so they thaw much faster than a thick fish fillet or large roast. Loose scallops also soften faster than scallops frozen into one solid block.
| Method | Approximate Time | Good Choice For |
|---|---|---|
| Refrigerator | Several hours or overnight | Cooking the next day |
| Cold water | 30 to 60 minutes | Dinner needed soon |
| Microwave defrost | A few minutes | Immediate cooking |
| Cook from frozen | No separate thaw | Some soups, stews, or sauces |
Large sea scallops usually need more thaw time than small bay scallops. A tightly frozen one-pound block may also need longer than individually frozen pieces.
How to Thaw Scallops in the Refrigerator
The refrigerator gives scallops a slow, gentle thaw while keeping them cold.
Take the frozen scallops from the freezer and put them in a covered container or bowl. If they are inside packaging that gives special thawing directions, follow those directions.
Put the container in the refrigerator and leave it for several hours or overnight.
Small bay scallops may thaw sooner. Large sea scallops commonly do well with an overnight thaw.
Once the scallops have softened, drain away any liquid in the container.
Put the scallops on paper towels and pat the tops dry with another towel before cooking.
Can You Thaw Scallops Overnight?
Yes. Overnight refrigerator thawing is one of the easiest options.
If you plan to cook scallops for dinner tomorrow, move them into the refrigerator tonight.
By the next day, most packages should be fully thawed.
If the thickest scallops still contain a small icy center, give them more refrigerator time or finish the thaw with cold water.
How to Thaw Scallops Fast in Cold Water
Cold water works well when you forgot to move the scallops into the refrigerator.
Place the scallops in a clean leak-proof food bag. Press out excess air and close the bag securely.
Fill a bowl with cold tap water.
Put the sealed bag in the water.
Check the scallops after about 20 to 30 minutes.
If they are still hard in the center, replace the water with fresh cold water and continue.
A small package may thaw within about half an hour. A larger one-pound pack may need closer to an hour.
Cook scallops after a cold-water thaw rather than keeping them for another meal.
Why Should Scallops Stay in a Bag During Cold-Water Thawing?
The bag keeps the scallops from soaking directly in water.
That matters because a wet scallop is harder to brown.
When a waterlogged scallop reaches a hot skillet, the surface moisture must boil away before the meat can brown. By that point, the scallop may already be well on its way toward overcooking.
A sealed bag gives you the speed of water thawing without letting the seafood sit directly in the water.
Can You Thaw Scallops Under Running Cold Water?
Yes. Keep the scallops inside a leak-proof bag and use cold running water.
This can work for a small package, though a bowl of cold water usually uses less water.
If you choose the bowl method, replace the water every 30 minutes when more thaw time is needed.
Can You Thaw Scallops in Warm Water?
Skip warm water.
Warm water heats the outside faster than the frozen middle.
Scallops are small and tender, so they do not need much heat before the outside begins changing texture.
Cold tap water already thaws them quickly enough for most last-minute meals.
Can You Thaw Scallops in Hot Water?
No. Hot water is even more likely to warm the outer meat while the center remains icy.
That gives you an uneven starting point before the scallops ever reach the pan.
Use cold water when speed matters.
Can You Thaw Scallops in the Microwave?
You can, but scallops are easy to overheat in a microwave.
Put them on a microwave-safe plate and choose the defrost setting.
Use very short cycles.
Turn or rearrange the scallops between cycles.
Stop when they are still cold and slightly icy but flexible.
Do not microwave until the edges become opaque or firm. At that point, the scallops have started cooking.
Cook microwave-thawed scallops immediately.
How Long Do Scallops Take to Thaw in the Microwave?
Times differ greatly by microwave power and package size.
A small serving may soften within a couple of minutes or less.
A frozen block will take longer.
Check every 20 to 30 seconds once the outer scallops begin softening.
Short cycles are much easier to control than one long defrost cycle.
Can You Leave Frozen Scallops on the Counter to Thaw?
No. Do not thaw scallops on the kitchen counter.
The outside can warm while the center remains frozen.
Use the refrigerator when you have time, cold water when you need them sooner, or a microwave when cooking will begin immediately.
How Do You Know When Scallops Are Fully Thawed?
Press the thickest scallop gently.
It should feel flexible rather than hard in the middle.
A frozen scallop often feels stiff and glassy. A thawed scallop feels soft but still firm enough to hold its round form.
If you feel an icy center, give it more time.
The scallops should still feel cold when the thaw is complete.
What If Scallops Are Still Frozen in the Middle?
Put them back into cold water for another 10 to 15 minutes while they remain sealed in the bag.
If they are in the refrigerator and you are not in a hurry, simply leave them chilled longer.
A slight icy center is easy to fix. Do not rush the last few minutes with hot water.
Do You Need to Thaw Scallops Before Cooking?
For pan-searing, grilling, and broiling, thawing first usually gives a much better result.
A frozen center releases water as it heats. That extra moisture can stop the outside from browning quickly.
Thawed scallops are also easier to season and dry.
For soup, chowder, or a loose sauce, cooking from frozen can sometimes work because browning is not the main goal.
Can You Pan-Sear Frozen Scallops?
You can put frozen scallops in a skillet, but it is difficult to get a good crust.
Ice melts almost immediately and fills the pan with water.
Instead of searing against hot oil or butter, the scallops begin steaming in their own liquid.
For a browned restaurant-style surface, thaw them first and get them as dry as possible.
How to Dry Scallops After Thawing
Drain the thawed scallops in a colander.
Spread several paper towels across a plate or tray.
Place the scallops on the towels in a single layer.
Put another paper towel over the top and press gently.
Leave them for a few minutes if they still look wet.
Replace soaked paper towels when needed.
The outside should look matte rather than shiny with water before the scallops reach the pan.
Why Are My Thawed Scallops So Watery?
Some water is normal after freezing.
Ice forms inside the scallop during freezer storage. When that ice melts, some moisture escapes from the meat.
Some packaged scallops are also treated with added phosphate solutions that cause them to hold more water.
Those are commonly called wet scallops.
Scallops sold without that treatment are often called dry scallops.
What Are Dry Scallops?
Dry scallops have not been treated with the phosphate solution commonly used in some wet-packed scallops.
They often feel slightly tacky rather than slippery and usually release less water into a skillet.
That can make them easier to brown.
If your goal is a dark golden sear, dry-packed sea scallops are often a good choice when available.
What Are Wet Scallops?
Wet scallops are commonly treated with a phosphate solution that helps them retain water.
They can look very white and may release considerable liquid as they cook.
You can still cook them well, but drying the surface before cooking becomes even more useful.
Do not overcrowd the pan. Too many wet scallops at once can drop the pan temperature and create a shallow pool of liquid.
How to Thaw Scallops for Pan Searing
Thaw them overnight in the refrigerator or use the cold-water method.
Drain them completely.
Pat every scallop dry on both sides.
Let the skillet become properly hot before the scallops enter.
Add a small amount of high-heat cooking oil.
Place the scallops in a single layer with space between them.
Leave the first side alone long enough to brown rather than sliding each scallop around the skillet.
Turn and finish the other side.
How to Thaw Scallops for Grilling
Thaw scallops completely before putting them on the grill.
Pat them dry so seasonings and oil stick to the surface.
Large sea scallops work better on grill grates than tiny bay scallops.
For smaller scallops, skewers or a grill basket can make handling easier.
Keep the cooking time short because scallops can turn chewy when left over heat too long.
How to Thaw Scallops for Pasta
Use refrigerator or cold-water thawing.
Dry the scallops after thawing if you want to brown them separately before adding them to the pasta.
Sear the scallops first, move them to a plate, then prepare the sauce.
Return the scallops near the end so they do not spend too long simmering in the sauce.
How to Thaw Scallops for Chowder
For chowder, you have more flexibility because a browned crust is not required.
You can thaw the scallops first and cut large pieces into smaller chunks.
In some recipes, frozen scallops can go into the hot chowder near the end of cooking.
Do not let them simmer for a long period. Scallops cook quickly and can become firm when overheated.
Should You Rinse Scallops After Thawing?
A quick rinse is not usually needed unless the package directions call for it or you need to remove visible ice.
The bigger goal is getting the surface dry before cooking.
If you do rinse them briefly under cold water, pat them very dry afterward.
Should You Remove the Side Muscle From Scallops?
Some sea scallops have a small firm strip attached to the side.
This is the side muscle that once helped the shell close.
It can feel tougher than the main scallop meat.
Pinch it between your fingers and peel it away before cooking.
Not every packaged scallop will still have one attached.
What Temperature Should Scallops Reach?
FDA advice gives 145°F as the general cooking temperature for most seafood.
Scallops also give visible clues when cooked: the flesh becomes firm, pearly, and opaque.
A very large sea scallop may still look slightly translucent in the center before it has finished cooking.
Avoid leaving scallops in the pan long after they have become opaque and firm. Extra cooking can make their texture rubbery.
How Long Can Thawed Scallops Stay in the Refrigerator?
Fresh or thawed seafood is best cooked promptly.
FDA advice says seafood that will be used within two days can be kept in a refrigerator at 40°F or colder.
For the best texture, cooking thawed scallops sooner rather than later is a good habit.
Keep them covered and cold until the pan, oven, or grill is ready.
Can You Refreeze Thawed Scallops?
Scallops thawed in the refrigerator can generally be frozen again if they remained properly cold.
The texture may lose some firmness after another freeze and thaw because more moisture can escape.
Scallops thawed quickly in cold water or the microwave should be cooked before another freeze.
Freezing small portions makes it easier to thaw only what you plan to cook.
A Note About Vacuum-Sealed Scallops
Read the package before thawing vacuum-sealed seafood.
Some reduced-oxygen seafood packages tell you to remove the product from the pouch before refrigerator thawing or immediately after a faster thaw.
Follow the directions printed on your package rather than assuming every vacuum bag should stay sealed overnight.
If there are no special directions and you plan to use the cold-water method, put the scallops into a clean leak-proof food bag before submerging them.
How to Keep Scallops From Turning Rubbery
Start with an even thaw.
Dry the surface.
Use enough heat to brown the outside quickly.
Do not crowd the pan.
Once scallops become firm, pearly, and opaque, they are near the point where they should come away from the heat.
Think of scallops as a quick sprint rather than a long simmer. Their sweet, tender texture does not need much cooking time.
Common Mistakes When Thawing Scallops
One common mistake is leaving scallops on the counter.
Another is putting them directly into warm or hot water.
Microwaving for too long can partly cook the edges.
Putting dripping-wet scallops straight into a skillet is another problem. Water stands between the scallop and the hot pan, which can block good browning.
Overcrowding creates even more steam.
Another mistake is assuming a soft outside means the center has thawed. Check one of the thickest scallops before cooking.
Frequently Asked Questions About Thawing Scallops
What is the best way to thaw frozen scallops?
Thaw them in the refrigerator overnight. This keeps them cold and gives you an even thaw with very little work.
What is the fastest way to thaw scallops?
Put the scallops in a leak-proof bag and submerge the bag in cold water. A small package may thaw in about 30 minutes, while larger packs can need closer to an hour.
Can you thaw scallops in water?
Yes, but keep them inside a sealed bag so they do not soak directly in the water. Use cold tap water.
How long do scallops take to thaw in the fridge?
Most packages can thaw within several hours or overnight. Large frozen blocks can take longer.
Can you cook scallops from frozen?
You can in soups or other wet dishes, but thawing first is better when you want a golden sear.
Why are my scallops not browning?
They may be too wet, the pan may not be hot enough, or too many scallops may be crowded into the pan at once.
Do you wash scallops before cooking?
A rinse is usually not needed. If you do rinse them, dry them very well before they reach a skillet or grill.
How can you tell when scallops are cooked?
The meat becomes firm, pearly, and opaque. Most seafood is cooked to 145°F.
The Easy Way to Thaw Scallops
If scallops are on tomorrow’s menu, move them into the refrigerator tonight. Give them several hours or overnight to soften.
If dinner is less than an hour away, put the scallops in a leak-proof bag and submerge them in cold water. Check after 20 to 30 minutes and replace the water if more thaw time is needed.
Skip the countertop and hot water. Use the microwave only when cooking will begin right afterward.
Once thawed, drain the scallops and dry them well. This last step can make the difference between pale scallops sitting in a puddle and scallops with a deep golden crust.
The thaw itself is easy. Keep the seafood cold, give the center enough time to soften, then remove as much surface moisture as you can before the pan gets hot. Do that, and your frozen scallops are far more likely to cook into tender, sweet bites with the browned exterior that makes pan-seared scallops so good.