How do you thaw frozen scallops for a firmer and chewier texture? Sharing a simple method.

How do you thaw commercially available frozen scallops for a firmer and chewier texture? If you’re going to eat raw-grade scallops, thaw them completely. If you’re going to stir-fry or make a pan-fried scallop, thaw only half of the scallops. If you’re going to add them to stews or soups, you can use them directly without thawing.

Thaw Frozen Scallops

Method 1:

To eat raw-grade scallops raw, place them on ice until completely thawed.

First, place approximately 350g of ice cubes in a large bowl. Then, sprinkle a little more than 1 teaspoon of salt (approximately 7g). Quickly mix the mixture with your hands.

※The amount of salt should be 2% of the ice cubes.

Place the frozen scallops directly between the ice cubes and seal the bowl with plastic wrap. Make sure the scallops don’t overlap, and the ice cubes should completely cover the scallops.

Thawing time at room temperature ranges from 1.5 to 3 hours (the thawing time will vary depending on the size of the scallops and ambient temperature). During this time, remove one scallop to check if it is completely thawed. If not, return it to the thaw area and continue thawing.

※If you want to halve or cut the scallops into smaller pieces, remove them when they are halfway thawed (when the outside is soft and the inside is firm), quickly cut them, and then return them to thaw. This will make them easier to cut when they are half-thawed.

Once the scallops are completely thawed, remove them from the ice. Pat dry with paper towels and you’re done!

Method 2:

To pan-fry or stir-fry scallops, refrigerate, soak them in salt water, or microwave them until they are partially thawed.

First, place the frozen scallops you want to use on a large plate. Cover with plastic wrap and place in the refrigerator. Eight frozen scallops (approximately 120g) will take approximately 3 hours to partially thaw. When they are partially thawed, you can start cooking.

If you’re in a hurry, you can soak frozen scallops in 3% salt water. For example, soak 8 frozen scallops in 300ml of water mixed with 1 1/2 teaspoons (about 9g) of salt water. It will take about 15 to 30 minutes to thaw (thawing time varies depending on the temperature).

You can also microwave the scallops at 200W for 2 minutes until they are partially thawed.

Method 3:

Use them directly in stews or soups without thawing.

When making stews or soups, use frozen scallops directly. They will retain their chewier texture than thawed scallops!