How to defrost scallops?
How to defrost scallops? A sudden craving for scallops? Don’t panic, scallops withstand defrosting perfectly, provided that it is controlled.
How to freeze scallops?
Have you just gotten yourself a good weight of fresh scallops and want to freeze them to enjoy them later? Be aware that you must follow a certain procedure; otherwise the quality of the product will be damaged.
To start, you need to shell the shells and clean them, making sure to drain them well. Then, you can place your scallops, one by one, on a freezer drawer, without ever putting them in contact.
If a single layer is not enough, place baking paper on your first layer, before redoing a second layer of scallops, spaced out on top.
Finish your stacking with a last sheet of baking paper and leave in the freezer for a whole night. The next day, collect your nuts, most of which are already frozen, in order to repackage them in bags or boxes for the rest of the freezing process. Pretty simple, right?
How to defrost fresh scallops?
There are different ways to thaw scallops, whether in the microwave or in the refrigerator. Let’s find out more about the means at your disposal.
How to defrost scallops in the microwave?
Defrosting scallops in the microwave is possible, but it is the least popular method for cooks. It tends to alter the flavors and if defrosted for too long, the scallops will be overcooked before they are even cooked. So for quick and easy defrosting in the microwave, follow the guide to the letter: arrange the scallops in a suitable dish by adding a mixture of water and milk (2/3 and 1/3). On the defrost program of your microwave oven, program 6 minutes and start. Stir after 3 minutes.
How to thaw scallops in the refrigerator?
With a little anticipation, thawing the scallops in the refrigerator is the most suitable method. All you have to do is place the scallops in a container containing 2/3 water and 1/3 milk. Place in the refrigerator for at least 3 hours. If you can, let the scallops defrost for 12 hours then drain them for 1 hour. A technique that allows you to rediscover the taste, softness and quality of a fresh product.
Why thaw scallops in milk?
If you’re not used to using milk for defrosting, you’re probably surprised by this advice. However, it is a widespread method among connoisseurs who take advantage of the scallop season to stock up.
Also, if you happen to store fresh shrimp or other types of shellfish, you may have wondered how to thaw seafood without altering its taste. Here again, milk can very well intervene in their defrosting, including for products such as squid or fish fillets.
But then, what explains why milk is so useful? It’s hard to know why this tradition has been perpetuated since our grandmothers and great-grandmothers. Indeed, many cooks do it without even knowing the explanation behind this trick. While some claim that the milk helps keep the products soft , others think that it is just a matter of keeping their white color. It is up to everyone to have an idea of whether or not milk is effective.
Can scallops be cooked without defrosting?
It is also possible to cook scallops without defrosting them first. For example, you can pass them quickly under cold water to remove the layer of ice and cook them in a pan for 4 minutes on each side. The passage under water will indeed have initiated the defrosting.
Another method of cooking without defrosting, the steamer basket. Place your scallops in the steam basket of your pressure cooker or food processor and cook for about 9 minutes.
Less traditional, but just as effective, unthawed scallops can be baked. Preheat your oven to 100°C. Simply run the scallops under cold water, pat them dry with a clean cloth or paper towel and place them in the bottom of a dish. Salt and pepper lightly, sprinkle with shavings of unsalted butter and cook for 7 minutes. A dish to be served with a fresh cream flavored with fish fumet and to accompany zucchini and sautéed peppers. Success guaranteed!
A type of scallop = a cooking method
Depending on the scallops you have, certain cooking methods are to be preferred. Large walnuts without coral are perfect marinated, flambéed, pan-fried or even raw, in scallop carpaccio for example (defrosted beforehand). Walnuts with coral are to be eaten just grilled or snacked. The small walnuts without coral can be poached in a sauce ( fresh curry cream for example or court-bouillon with fish fumet).