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.
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.
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.
Set your microwave to 30% power if it doesn’t have a defrost option.
Drying the scallops also helps the scallops cook to a golden-brown.
Alternatively, you can use butter in place of olive oil.
If you need to, cook your scallops in small batches.
Don’t overcook your scallops or else they’ll be tough and chewy. Use a meat thermometer to check if the internal temperature is 145 °F (63 °C).
Make the scallops last before you serve dinner so they stay warm. Store any leftovers in the fridge in an airtight container for 3-4 days. [8] X Research source Warm plates for 30 seconds in the microwave.
For additional flavor, add 1 tablespoon (15 ml) of white wine to the bottom of the pan.
Mix in ½ teaspoon (2. 5 g) of lemon thyme if you want an herb and citrus flavor on your scallops.
Check the internal temperature of the scallops to make sure they’re at least 145 °F (63 °C). If not, cook them for longer.
Keep any leftovers in the fridge for up to 4 days in an airtight container. [15] X Research source Put your plates in the microwave for 30 seconds to heat them up.
