3 Ways of Cooking Scallops from the Frozen Section or Fresh Catch

Stop obsessing over that astronomically priced scallop dish at your local seafood hotspot—cooking quality scallops at home is easier than you'd think!

Food, wine, and travel writer Wini Moranville is the author of "Everyday French Cooking: Modern French Cuisine Made Simple." Over the past 25 years, she has written hundreds of articles, covering everything from Christmas Cookies to Cognac for Better Homes and Gardens, Bonjour Paris, Relish Magazine, and other national publications.

Emily Estep is a plant biologist and journalist who has worked for a variety of online news and media outlets, writing about and editing topics that range from film and beauty to science and the automobile industry. Her plant biology degree has a focus on sustainable agriculture, and she's an expert on growing your own food, environmental sciences, and all topics relating to houseplants.

Scallops rank among the most indulgent options on a restaurant menu—and alas, they're a splurge. But here's something every scallop lover should know: Once you learn how to cook scallops at home, you'll wonder why you ever paid so much to have someone else cook them for you. We'll show you all our tricks for cooking scallops from the frozen section or fresh from the fishmonger, including how to cook them in a pan, on the grill, or in the oven. Plus, we'll share how to tell when scallops are done. So the next time you dine out, you can skip the scallops, knowing you can easily get the same delicious results at home.

BHG / Andrea Araiza

Before you roll up your sleeves and learn how to cook scallops, note that there are two basic types of scallops: the larger sea scallops (about 1½ inches in diameter) and the smaller bay scallops (½ inch in diameter), which are sweeter. Here we're focusing on cooking the more common (larger) sea scallops.

BHG/Andrea Araiza

Whether you want to cook your scallops in a pan, on the grill, or in the oven, these basic concepts apply to any method:

BHG/Andrea Araiza

When it's foolproof ease you're looking for, the best way to cook scallops is on the stovetop. Start by choosing a heavy, quality skillet for the job. Cast iron or stainless steel is perfect. These materials provide even heating and can withstand high temperatures.

Here's how to cook scallops in a pan (for four servings):

How do you know when scallops are done? While the estimated scallops cooking time for our stove-top method is about four minutes, the real test is opaqueness—AKA they should no longer be translucent.

BHG/Andrea Araiza

The best way to cook scallops in the oven is to turn on the broiler because it offers direct high heat that helps scallops cook quickly, making them moist and tender rather than dry and tough.

Here's how to cook scallops in the oven (for four servings) under the broiler:

BHG/Andrea Araiza

Outdoor cooking enthusiasts often declare grilling as the best way to cook scallops. We agree that it's a great method: The direct heat and a quick cooking time can keep the scallops tender and moist, and the char-grilled flavor is an irresistible bonus!

While you can certainly go fancy with a marinade or one of our great salsas, if you want to start with a basic recipe, here's the easiest way to cook scallops on the grill. This method serves four.

How to know when scallops are done? While the estimated scallops cooking time when grilling is five to eight minutes total, the real test is opaqueness. The scallops should no longer be translucent.

BHG/Andrea Araiza

If you're unsure where to buy scallops, search for fresh scallops at specialty seafood stores and most supermarkets. When purchasing, look for firm and moist scallops that retain their shape when touched. They should be creamy beige to light pink, and shouldn't smell fishy, sour, or sulfurlike.

A stark bleached-white color or excessive milky liquid in the display tray can be a sign the scallops have been treated heavily with sodium tripolyphosphate (STP). While STP is useful to help bind natural moisture to seafood during the freezing and thawing processes, it can be overused and cause scallops to soak up additional water.

To store fresh scallops: Refrigerate, covered in the clear juices, up to two days.

Frozen scallops are readily available and easy to keep on hand in the freezer. The only trick to cooking scallops from frozen is knowing how to thaw them: The best way is to thaw the seafood gradually in the refrigerator overnight. Never thaw scallops at room temperature.

If dinnertime is approaching and you forgot to thaw the scallops, there's hope! According to the FDA, "If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or—if the food will be cooked immediately thereafter—microwave it on the 'defrost' setting and stop the defrost cycle while the fish is still icy but pliable."

Now that you know how to cook scallops—and you're an expert on how to tell if scallops are done—take advantage. Swing by the seafood counter whenever you're at the supermarket, and if the scallops are looking good (or better yet, if they're on sale), bring some home. You'll never have to endure overcooked, rubbery (or undercooked and chewy) scallops again.