Frozen scallops should be defrosted appropriately to prevent them from becoming hard and chewy instead of soft and delicate. The best method is to let them defrost themselves in the refrigerator. If you don't have much time, you can put them under cold running water or in the microwave to speed up the defrosting process.
Steps
Method 1 of 3: Defrost the Scallops in the Refrigerator
Step 1. Defrost the scallops in the refrigerator for the best possible result
This method takes time, but ensures that the scallops have the best texture and taste so it's worth planning ahead. Since the scallops will gradually thaw, the chances of them becoming damaged or contaminated during the defrosting process are very low.
Since scallops will need to stay in the refrigerator for 24 hours, plan ahead to make sure you have time to let them thaw completely before cooking
Step 2. Set the refrigerator to a temperature of 3 ° C
The temperature of the refrigerator is a key element in the defrosting process of scallops. For an ideal result, the temperature should be exactly 3 ° C, so adjust your refrigerator accordingly.
Suggestion:
most standard type refrigerators are set at a temperature of 2 ° C. Make sure there is no food in the refrigerator that could spoil at a temperature of 3 ° C. If necessary, move them elsewhere for the amount of time it takes to thaw the scallops.
Step 3. Remove the scallops from the package and place them in a large bowl
The tureen must be able to easily contain all the scallops. There must also be enough space for the water that will be produced during the defrosting process, when the ice that wraps the scallops melts. Take them out of the package and place them in the tureen, taking care not to fill it for more than ¾ of the total capacity, otherwise the water will risk overflowing.
If there are a lot of scallops, you can divide them into two bowls
Step 4. Cover the bowl with cling film
Since scallops will thaw very slowly, they will be at risk of contamination and spoilage. Seal the bowl with cling film to prevent the scallops from coming into contact with other food particles in the refrigerator.
If the bowl has a lid, you can use it to protect the scallops
Step 5. Place the bowl in the lower part of the refrigerator
After sealing it with cling film, make space on a shelf at the bottom of the refrigerator to prevent the scallops from coming into contact with other foods.
Do not place the soup tureen in a drawer unless the internal temperature can be set to 3 ° C
Step 6. Let the scallops defrost for 24 hours in the refrigerator
Leave the bowl in the refrigerator undisturbed for a full day before checking the scallops. When 24 hours have passed, take it out of the refrigerator and check if the scallops have thawed by touching them in the center. They should be cold, but not freezing.
- Remember that if you cook them when they are not yet completely thawed, they are likely to become chewy.
- If after 24 hours the scallops are still not completely thawed, cover the bowl again with plastic wrap and put them back in the refrigerator for another 6 hours.
Method 2 of 3: Thaw the Scallops with Cold Water
Step 1. Use cold water to defrost frozen scallops in less time
You can speed up the defrosting process by using cold water if you don't have time to let them gradually thaw in the refrigerator. There is no risk of cooking them using cold water.
Frozen scallops will defrost more quickly, but may be a little tougher when cooked
Step 2. Place the frozen scallops in a resealable food bag
It is important that they do not come into direct contact with water to prevent bacterial contamination. Remove them from the packaging, place them in a bag and close the zip to seal it.
Make sure you have sealed it properly to prevent water from getting inside the bag
Suggestion:
try to get as much air out of the bag as possible so that it doesn't float on the surface of the water.
Step 3. Place the bag with the scallops in a bowl
Use a large bowl that can easily hold the bag surrounded by plenty of water. Make sure the bowl is perfectly clean before storing the bag with the scallops in it to rule out the risk of contamination.
Step 4. Put the bowl in the sink and fill it with cold tap water
Move the bag slightly to prevent it from sticking to the sides of the bowl. The water must be at a temperature of 10 ° C to defrost the scallops without risking cooking them or altering their consistency. Fill the bowl with enough water to cover the bag.
Leave the bowl in the sink to avoid wetting the surrounding surfaces if the water overflows
Step 5. Change the water every 10 minutes 2 times
When the bowl is full, turn off the cold water tap and let the scallops defrost undisturbed. After 10 minutes, empty the bowl of water and refill it exactly as you did before. Allow another 10 minutes to pass, then empty the water and check the consistency of the scallops. Check that they have thawed by touching them; they must be cold, but soft, there must be no frozen parts.
- In total, it will take about 30 minutes for the scallops to thaw. If they are very large, it may take longer.
- Make sure you close the bag tightly after checking the scallops.
- Do not refreeze scallops after defrosting them.
Method 3 of 3: Defrost the Scallops in the Microwave
Step 1. Use the microwave to defrost the scallops if time is short
It is essential that the microwave is equipped with the "defrost" function, as scallops have a very fragile structure. If you use the standard cooking setting, the scallops will begin to cook as they defrost. Check the instruction manual to find out if your microwave has the "defrost" function.
Scallops that have been defrosted in the microwave tend to have a harder, chewier texture than normal when cooked
Step 2. Place the frozen scallops in a microwave safe container
Use a glass or ceramic bowl with high sides to hold the water produced by the melting ice. Remove the scallops from the packaging and place them in the bowl.
Use a bowl large enough to easily hold any scallops you wish to defrost
Step 3. Cover the bowl with a paper towel
Use a multi-ply napkin to reduce the risk of cooking the scallops as they defrost in the microwave. The paper helps absorb steam and moisture that could otherwise alter the texture of the scallops.
It is best not to use a thin napkin as it may soak and melt on contact with the scallops as they thaw. Use a 3-ply or multi-ply paper towel
Step 4. Thaw the scallops in the microwave at 30 second intervals
If they start cooking, it won't be possible to fix it, so it's best to be cautious and thaw them little by little. After 30 seconds, remove the bowl from the oven and check if the scallops have thawed by touching them with your finger. There must be no frozen parts.
- If the scallops haven't completely thawed yet, put them back in the microwave for another 30 seconds and then check them again. Repeat the process until they are completely thawed.
- Do not leave them in the microwave for more than 30 seconds or they will start to cook and change consistency.
Suggestion:
touch the thickest scallop right in the middle to confirm that they are all thawed.
