Today, we’re offering a kitchen tip on how to thaw scallops…
…so they taste as if they were just brought home from the market!
The process of thawing food involves warming food that has been frozen.
The food is prepared for cooking.
Keeping it in a refrigerator for a long period of time will cause it to grow bacteria.
It is therefore important to understand…
…that different foods should be thawed at different times.
Using this method, we can prevent food from becoming contaminated with bacteria…
…and make them suitable for use.
By doing this, we can thaw different kinds of frozen food…
…such as scallops, fish, chicken, ground beef, etc.
Food needs to be properly thawed to maintain its natural texture.
Among the different methods of thawing…
…there are refrigerating, microwaving, keeping under cold water…
…and putting at room temperature.
But, wait! Before move to next section..
Let us hear Audrey’s story!
Hey there, I’m Audrey. I’m a big foodie!
The nearest supermarket had a package of frozen scallops…
…so I bought a package to add scallops to our cooking repertoire…
…along with frozen shrimp we use regularly.
Once defrosted, I soaked the scallops in warm water, patted them dry…
…then sliced them in half, drizzled them with olive oil, added salt and pepper…
…and grilled them. We grilled them for about 3-4 minutes on each side.
The results were terrible. They were chewy and dry.
Guess the scallops weren’t thawed properly…
Let’s jump right in!
How to Thaw Scallops in Different Ways
It’s likely that you only have canned or frozen seafood options unless you live on the coast (in which case I can’t help but feel jealous).
Obviously, frozen seafood isn’t as delicious as fresh seafood – but that’s just how it is.
You can still get good results with frozen scallops, but you will have to know how to thaw scallops properly.
Now, let’s discuss how to thaw scallops without further delay:
Thaw Scallops in the Refrigerator
In spite of the longer time it takes to fully thaw scallops in the refrigerator…
…it will result in the best-tasting scallops.
As the frozen scallops will defrost gradually…
…there is almost no chance that they will be damaged…
…or contaminated during the thawing process.
The following materials are needed:
- Plastic wrap
Scallops should be gradually defrosted…
…in order to achieve the natural texture.
There is no risk of damaging scallops in this manner.
A full day of defrosting is necessary in order to get a complete and quiet result.
Even though the process takes time…
…it provides complete protection against viruses and impairments.
- Thaw scallops at 37°F is the best scenario when it comes to setting the temperature of a refrigerator. Therefore, set the temperature of your refrigerator to 37°F degrees.
- Place them in the bowl after removing the package. If you are taking all the scallops into the same bowl, use one that is large enough. Place the scallops in the bowl after removing them from the package. Make sure the bowl has enough space to accommodate all scallops and that the ice is melting properly.
- Afterwards, wrap the bowl of scallops securely after you have placed the scallops in it.
- Put the wrapping bowl in the refrigerator. Scallops should be placed on a free shelf.
- Scallops should be defrosted for the entire day. Put out the bowl after 24 hours and check the scallops with your finger. Scallops with no frozen spots will be chilled and sedate. If defrosting does not happen fully, wind them up again and let them defrost for a few more hours.
- Be sure your refrigerator doesn’t have anything else that could be damaged at 37°F when you set it to this temperature.
- If the bowl doesn’t have enough space for scallops, you can use another bowl.
- You shouldn’t put scallops in the refrigerator without setting the temperature.
Thaw Scallops in the Microwave
Thaw scallops in the microwave when time is of the essence.
Make sure you watch them closely so you don’t accidentally cook them.
Place the scallops in a microwave-safe dish, cover them with a paper towel…
…and set the microwave to the defrost setting…
…or 30 percent of the regular setting.
Remove the bowl after 30 seconds and check the scallops.
If necessary, freeze them for 30 more seconds.
According to the Food and Drug Administration (FDA)…
…frozen scallops should be cooked as soon as they are thawed in a microwave…
…as this method begins to cook the seafood.
Thaw frozen seafood gradually by placing it in the refrigerator overnight. 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.U.S. Food and Drug Administration (FDA)
The following materials are needed:
- Microwave-safe Bowl
- Paper towel
- Using your microwave is a quick and easy way to thaw scallops if you are short on time. The first step is to set your microwave for defrosting scallops. Scallops are very brittle, so you cannot defrost them in the microwave using the standard setting.
- Use a bowl that can be microwaved. Put the frozen scallops in the package after removing it from the freezer. Using proper glass containers with high sides is the best way to contain the melting ice water around the frozen scallops.
- Paper towels should be used to cover the bowl. Using thick paper helps to prevent the scallops from becoming overcooked when defrosting in the microwave.
- Microwave the scallops for 2 minutes and 30 seconds. Pull the bowl from the microwave after 30 seconds and check the scallops by touching the center with your finger. There shouldn’t be any frozen parts there.
- Scallops can be made tougher using microwave defrosting.
- Choosing a bowl that holds enough scallops will be a challenge.
- It is not possible to use thin paper towel in this way. It may melt or dissolve. So, you need a thick, three-ply paper towel.
As if that’s not enough
Thaw Scallops Under Running Cold Water
Thaw scallops that haven’t been in the refrigerator overnight…
…under cool running water to defrost.
Scallops should not come into direct contact with water.
Instead, place the frozen shellfish in a resealable plastic bag…
…seal it tightly, and place it in a bowl of cool running water.
USDA FSIS states that one pound of frozen sea scallops…
…takes about 30 minutes to defrost.
The following materials are needed:
- Running cold water
- Plastic Bag
- You can use running water to thaw scallops faster. The first thing you need is a resealable plastic bag. Put the frozen scallops in the bag and seal it properly after removing the package. Avoid getting the scallops wet. You must seal the bag perfectly to avoid contamination.
- Put the bag of scallops into a large bowl that has enough room to contain the scallops and drag it under water completely.
- Once that is done, the bowl can be set in a sink and a sink of cool, clean water is poured into it. Water must be at least 50°F to properly thaw scallops. If the bag is not properly thawing, move it after some time.
- In most cases, only 30 minutes are needed. Just like after 10 minutes, replace the water again and again. Let the bowl remain silent after you refill it again. After 30 minutes, drain the water from the bowl and check the scallops by touching the center. Scallops have a soft and warm surface.
Thaw Scallops at Room Temperature
Defrosting frozen food at room temperature is not good…
…because it increases the risk of decreasing the taste of the food.
The bacteria will begin to multiply on the food surface in this way.
You can thaw scallops or other frozen foods like fish, meat…
…and chicken in a sink under cold running water with a plastic bag.
Scallop Buying and Preparation Tips
Scallops don’t smell fishy when they’re fresh…
…but you can’t smell them when they’re frozen.
Choose sea scallops that are white, light orange, or peach in color.
There are a variety of color options for bay scallops.
If you buy frozen scallops, make sure the sizes are uniform so they cook evenly.
Before cooking, place the scallops between layers of paper towels…
…and press gently to release excess moisture.
If you are frying or sauteing, they will brown better…
…and they won’t make baked dishes soggy.
Scallops should be thawed before being cooked.
As they cook, frozen scallops release liquid and become rubbery and tough.
Last, but not least…
You Should Check the Package Instructions
When cooking frozen sea scallops, some types of them must not be defrosted first.
As an example, most commercial brands of breaded whole scallops…
…are intended to be pan-fried or deep-fried straight from the freezer;
the instructions on the package specify…
…that the scallops must not be thawed beforehand.
To prepare frozen sea scallops, always follow the cooking directions provided…
…with the seafood. For more information about how to cook…
…or defrost your particular brand…
…contact the manufacturer’s customer service department.
Scallops should be heated to 145 degrees Fahrenheit to reduce the risk of foodborne illness, as recommended by the FDA.
Phew, that’s quite a list…
You have many options when it comes to thawing frozen scallops.
Scallops can multiply bacteria if they are not thawed properly…
…which can lead to food borne illness.
Therefore, you should thaw scallops overnight in the refrigerator…
…but you can also use the microwave or cold water to speed up the process.
So there it is – a detailed guide on how to thaw scallops…
…without contaminating or damaging them.
The microwave method is not recommended.
It’s too risky to accidentally cook the scallops.
In any case, these are all valid methods of thawing scallops…
…and each has its own advantages and disadvantages.
In the end, it’s up to you.
Which technique from this post are you ready to try first?
Either way, let me know on the comment section below!