Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I'm looking to try this recipe: I have frozen scallops, and though it doesn't specify, I suspect the recipe is for fresh scallops. Should I thaw the scallops ahead of time? Should I cook them at low temperature for awhile before broiling? If it makes a difference, these are the scallops I'm using:

share|improve this question
up vote 6 down vote accepted

Since the original recipe does not say explicitly that the scallops should be cooked from a frozen state, you should thaw them in the refrigerator before making the dish. Do not precook them—just thaw them, and cook them as per the recipe.

You will also want to pat them dry with a paper towel or lint free towel, so that they are as dry as reasonably possible.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.