Here's your handy guide for How to Cook Frozen Scallops when fresh scallops just aren't available. Brown butter seared scallops are the perfect dinner for using frozen (and thawed) sea scallops.
Fresh seafood can be hard to find if you don't live near the ocean. So learning how to work with frozen seafood is a critical life skill!
For scallops, you have several easy options for preparing frozen and thawed sea scallops. This delicious brown butter seared scallops over charred corn polenta is a rockstar recipe to serve at a dinner party, date night at home, or even Friday night after a long week of work!
Here's what you need to make Brown Butter Seared Scallops :
Before we get to the step by step instructions, a few notes about the ingredients:
Scallops: One pound of large or jumbo sea scallops is all you need for this recipe, but feel free to double it for a dinner party! Check to make sure the scallops are dry packed so they are free of any treatments or extra water. Dry packed scallops will ensure you get the best possible sear on your seafood.
Grits: You can use either grits or polenta to create the perfect foundation for our gorgeous, tender sea scallops. I've included instructions for making the polenta, but if using instant grits, follow package instructions.
Full measurements and directions included in the printable recipe card at the bottom of this post.
Step by step instructions:
1. Thaw and prep scallops
To begin, thaw frozen scallops overnight in the refrigerator. Dry scallops well with a paper towel to remove as much excess moisture as possible. Ensure the adductor muscle is removed from the side of the scallop. Sprinkle both sides of each scallop with salt and pepper, then set aside.
2. Make charred corn polenta
Before searing the scallops, prepare the polenta. Combine stock, milk, and a few pinches of salt and pepper to a medium saucepan. Heat over medium until simmering. Add dry grits or polenta, stirring to prevent lumping. Stir occasionally, cooking until the liquid has absorbed and the grits are tender.
While the polenta is cooking, heat a large pan or cast iron skillet over medium-high heat. Add your fresh corn cobs to the pan and turn occasionally until charred. Remove from the skillet and cool until you can handle. Cut the corn away from the cob. Add 1 cup of the charred corn to the polenta and stir to combine. Cover and set aside.
3. Sear scallops
Wipe out the skillet where you charred the corn. Heat it over medium-high heat with neutral oil and 2 tablespoons butter. Add sea scallops in single layer. Sear without moving the scallops for 3 minutes, until they achieve a golden brown sear. Reduce heat to medium and turn scallops to the second side. Add the last 2 tablespoons of butter to the pan. Sauté for the final minute while basting in butter, until scallops are just cooked through. Remove scallops to a side plate and tent with foil.
4. Make brown butter sauce
Return the pan over the heat and squeeze the juice of half lemon to the pan. Gently swirl the pan and scrape up any tasty bits at the bottom of the pan. Taste the sauce and adjust seasoning.
5. Garnish and serve
Portion charred corn polenta into shallow bowls. Top with seared scallops and lemon brown butter sauce. Garnish with remaining charred corn kernels and fresh basil.
FAQ's and Serving Suggestions:
Scallops have a delicate, sweet flavor, so it's best to use simple seasonings that won't overpower them. Some good options include salt, pepper, lemon juice, garlic, and herbs such as basil or parsley.
Fresh seafood can be hard to find if you don't live near the ocean. So learning how to work with frozen seafood is a critical life skill! Frozen scallops can be as good as fresh scallops if prepared right. Do check that your scallops are dry packed to ensure they're not treated before freezing. And check out the notes on the recipe card for more buying tips!
Scallops can be cooked in a variety of ways, including searing (like in this Brown Butter Seared Scallop recipe), grilling, broiling (like in this Broiled Scallops with Italian Salsa Verde), or baking (Baked Scallops with Crispy Panko Breadcrumbs). They're delicious in every recipe!
Scallops should be cooked until they are opaque and firm to the touch. If you have a temperature pen, the proper internal temperature is 120℉. The size of the scallops will dictate the total cooking time, but generally sea scallops need 3-4 minutes on the first side and 1-2 minutes on the second side. Overcooked scallops will become tough and chewy, so be careful not to overcook them.
Scallops pair well with a variety of side dishes, including Grilled Asparagus, Creamy Parmesan Rice, Garlic Brown Rice and Quinoa, or a Simple Mediterranean Salad. Check out my Best Side Dishes to Serve with Scallops next!
Use the refrigerator: The best way to thaw frozen sea scallops is to place them in the refrigerator for 24 hours before you plan to cook them. This will allow them to thaw slowly and evenly.
Use cold water: If you're short on time, you can thaw the scallops in a bowl of cold water. Place the frozen scallops in cold water (in their original packaging) and let them sit for 30 minutes, or until thawed. Avoid warm water as it can partially cook the scallops and impact the flavor.
Pat dry: Before cooking the scallops, be sure to dry them well with paper towels to remove any excess moisture. This will help them brown and sear properly in the pan.
To store leftover scallops, transfer to an airtight container and store in the refrigerator for up to two days. Once thawed and cooked, the scallops should not be re-frozen.
Brown Butter Seared Scallops (How to Cook Frozen Scallops)
- Total Time: 30 minutes
- Yield: 2-3
Ingredients
For Scallops:
4 tablespoons butter
1 pound sea scallops
2 tablespoon neutral oil
Salt and black pepper, to taste
For Charred Corn Polenta:
1 ½ cups fresh corn, (2-3 cobs)
½ cups polenta or grits
1 cup vegetable stock
1 cup milk
Juice of half lemon (plus wedges, for serving)
Fresh basil, for service
Salt and pepper, to taste
Instructions
- To begin, thaw frozen scallops overnight in the refrigerator. Dry scallops well with a paper towel to remove as much excess moisture as possible. Ensure the side muscle is removed from each sea scallop. Sprinkle each side with salt and pepper, then set aside while you prepare the polenta.
- Combine stock, milk and a few pinches of salt and pepper to a medium saucepan. Heat over medium until simmering. Add dry grits or polenta, stirring to prevent lumping. Stir occasionally, cooking until the liquid has absorbed and the grits are tender.
- While the polenta is cooking, heat a large pan or cast iron skillet over medium-high heat. Add your fresh corn cobs to the pan and turn occasionally until charred. Remove from the skillet and cool until you can handle. Cut the corn away from the cob. Add 1 cup of the charred corn to the polenta and stir to combine. Cover and set aside.
- Wipe out the skillet where you charred the corn. Heat it over medium-high heat with neutral oil and 2 tablespoons butter. Place scallops in the hot pan in a single layer. Sear without moving the scallops for 3 minutes, until they achieve a good sear. Reduce heat to medium and turn scallops. Add last 2 tablespoons butter to pan. Saute for the final minute while basting in butter, until scallops are just cooked through. Remove scallops to a side plate and tent with foil.
- Return the pan to the heat and squeeze the juice of half lemon into the skillet. Gently swirl the pan and scrape up any tasty bits at the bottom. Taste the brown butter sauce and adjust seasoning.
- Portion charred corn polenta into shallow bowls. Top with seared scallops and lemon brown butter sauce. Garnish with remaining charred corn kernels and fresh basil.
Notes
Tips for choosing quality scallops:
Look for IQF (Individually Quick Frozen) scallops: IQF scallops are individually frozen, which means they won't stick together, and you can use as many or as few as you need. They are also usually higher quality than scallops that have been frozen in a block.
Check the packaging date: Always check the packaging date on the frozen scallops to ensure that they are fresh. Look for scallops that have been frozen recently and avoid scallops that have been frozen for a long time.
Check for ice crystals: If the packaging of the scallops shows any signs of ice crystals, it means that the scallops may have been thawed and refrozen. This can affect the quality and flavor of the scallops, so it's best to avoid them.
Look for natural scallops: Some frozen scallops are treated with a solution of water and chemicals to help preserve them. Look for scallops that are labeled as "natural" or "dry-packed" to avoid scallops that have been treated with chemicals.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
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