How to Prepare Frozen Scallops

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The single biggest mistake people make is rushing the defrost. Microwaving or running scallops under hot water turns their delicate flesh into a sad, chewy mess. Instead, transfer the frozen scallops from the freezer to the refrigerator the night before you plan to cook them—it’s the low-and-slow method that preserves their texture.

If you’re in a pinch, place the frozen scallops in a sealed plastic bag and submerge them in a bowl of cold water for about 30 minutes. Change the water halfway through to keep things moving. And here’s a fun fact: scallops are actually mollusks, just like clams and oysters, but they’re the only bivalves that can “swim” by clapping their shells together.