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Clean the scallops if they’re frozen in the shell. Pry open the shell with a butter knife by inserting it between the halves. Once it’s open, rinse the meat under the faucet using cold water to remove any sand or grit. Use the knife to cut out the large piece of white meat from the rest of the scallop.If your frozen scallops aren’t in the shell, you can skip this step.Only use cold water to rinse off your scallops to prevent them from getting mushy.
Put the scallops in the fridge 24 hours before you plan to use them. Put the scallop meat in a large bowl and cover it with plastic wrap. Keep the bowl in the fridge for at least 1 day before you want to cook them. The next day, check if the scallops still feel icy or solid. If so, leave them in the fridge for another hour before using them.Make sure the bowl is large enough to hold the scallops and any water from melted ice.Use the scallops within a day or two of putting them in the fridge.
Put scallops in cold water 1 hour before cooking them to thaw them the same day. Fill a bowl or your sink with cold water and set the package of scallops inside. Make sure the package is completely sealed so water doesn’t get inside. Let them sit for up to 1 hour so they can slowly come to temperature.If your scallops get waterlogged, it will affect their texture.If you have unpackaged scallops, but them in a resealable bag before putting them in water.
Defrost the scallops in the microwave if you need to use them immediately. Put the scallops in a microwave-safe container and cover them with a paper towel to prevent splatters and keep them evenly heated. Use the defrost setting on your microwave in 30-second increments until they’re completely thawed.Set your microwave to 30% power if it doesn’t have a defrost option.