How to Cook Lemon Pepper Boiled Scallops From Frozen
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Here is the best seafood recipe you will ever find. Discover the secret to making this mildly buttery-flavored dish in the comfort of your home.
Table of Contents
What are Scallops?
Scallops are a type of seafood, specifically shellfish, known for their delicate and sweet flavor. They have a round, flat shape and are found on the bottom of the ocean floor.
There are two types of scallops: sea and bay. They are essentially the same except for size, where bay scallops are smaller.
If you choose to make this recipe using bay scallops, simply reduce the boiling and pan-searing time slightly, and you will get the same delicious result. I prefer sea scallops in most of my recipes, including my creamy Tuscan scallop recipe, but you can certainly use either!
What makes this recipe so irresistible?
Here are just a few of the reasons why I love boiled scallops and hopefully, it will convince you to add this recipe to your menu.
Easy: If you love seafood, this is one of the easiest recipes to make, in my opinion. You can take your scallops from the freezer and drop them directly into your dutch oven to start the boiling process without having to defrost first.
Healthy: Scallops contain vitamins and minerals that are nutritious and essential for keeping one’s body healthy.
Boiled scallops are low in calories, making them great for those trying to watch their weight by keeping them feeling full longer.
Minimal Prep: With a small amount of cleaning and trimming needed, scallops save time without compromising on taste.
Quick Cooking: With a total of 10 minutes for the cooking process, this recipe won’t consume much of your time in the kitchen, making it great for your busy lifestyle.
Restaurant Worthy: Bring the restaurant to your home by making this elegant scallop plate that will impress your guests. It will be a luxurious treat that will live up to your expectations.
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Boiled scallops recipe
Enjoy a crispy bite of lemon pepper scallops that are soft-tender inside due to the dutch oven boiling and crispy on the outside from the searing cast iron skillet.
Whip this recipe up in no time and serve it for either a casual or elegant dinner. You will be impressed by how delicious and simple this dish truly is to make at home.
Supplies:
Ingredients:
- 1 lb of frozen sea scallops
- 1 tablespoon of butter
- Salt and pepper to taste
- Half of a fresh lemon
Step 1: Bring water to a boil in the dutch oven. I filled it with about 3 inches of water.
Step 2: Carefully lower the scallops into the boiling water with a strainer.
Step 3: Allow the scallops to boil for 4-5 minutes, or until you can easily pierce through one with an instant thermometer. While the scallops are boiling, heat your skillet over medium-high heat.
Step 4: Remove the boiled scallops from the water and pat dry with a paper towel.
Step 5: Add butter to your hot skillet and sear the scallops for one minute per side. Be sure to salt and pepper them to your liking.
Step 6: Drizzle with lemon and serve immediately.
Tips for boiling scallops
- Use an instant meat thermometer to check the internal temperature before consuming.
- Don’t overcook. Once they turn opaque, that’s a sure sign they are done.
- Be sure to pat the scallops dry with a paper towel before placing them in the hot pan so they can develop a nice, brown crust.
- Serve them with a green vegetable such as zucchini or okra for a well-rounded filling meal.
Cooking scallops from frozen
In the past, I always allowed the scallops to defrost in the fridge overnight before cooking them until one night a few weeks ago.
Not entirely sure if they would cook all the way through from frozen on the skillet, I went ahead and boiled them first before pan-searing them.
The results were incredible! The only thing I changed from that first recipe to now is to pat the scallops dry before adding them to the hot pan.
They are delicious either way, but they sear much better when they are dry.
FAQs
Can you cook frozen scallops? Yes, scallops preserve longer in the freezer, so when you are ready to cook them, pull them out and place them directly into your dutch oven to boil.
How do you serve scallops with melted butter? Simply allow the butter to melt or soften and gently brush the scallops with a thin layer of butter.
How to serve boiled scallops? You can get as creative as you would like with this part. To obtain an extra fancy plate, squeeze fresh lemon juice on the scallops before garnishing them with parsley for a restaurant-quality presentation.
How long do you boil scallops? Scallops only take about 5-10 minutes to boil from frozen. Always check the internal temperature with an instant thermometer.
What temperature should scallops be cooked to? Scallops should be cooked to an internal temperature of 145°F according to the USDA.
Until Next Time
If you want to feel like a pro chef and present an elegant dish for your guests, look no further than this boiled scallops recipe!
Or, if you are in a pinch for time and need a quick and easy meal, reach for those frozen scallops in your freezer and try your hand at boiling.
If you are new to the blog, check out some of my most recent posts and leave a comment letting me know how you enjoyed boiled scallops! I enjoy reading everyone’s reviews!
How to Cook Boiled Scallops From Frozen
Ingredients
- 1 lb of frozen sea scallops
- 1 tablespoon of butter
- Salt and pepper to taste
- Half of a fresh lemon
Instructions
- Bring water to a boil in the dutch oven. I filled it with about 3 inches of water.
- Carefully lower the scallops into the boiling water with a strainer.
- Allow the scallops to boil for 4-5 minutes, or until you can easily pierce through one with an instant thermometer.
- While the scallops are boiling, heat your skillet over medium-high heat.
- Remove the boiled scallops from the water and pat dry with a paper towel.
- Add butter to your hot skillet and sear the scallops for one minute per side. Be sure to salt and pepper them to your liking.
- Drizzle with lemon and serve immediately.
Notes
- Use an instant meat thermometer to check the internal temperature before consuming.
- Don't overcook. Once they turn opaque, that's a sure sign they are done.
- Be sure to pat the scallops dry with a paper towel before placing them in the hot pan so they can develop a nice, brown crust.
