Scallops and shrimp: how to thaw, sear and cook them

Scallops and shrimp cook in minutes. That’s the good news and the bad news: a minute too long and they turn rubbery. Get them dry, get the pan hot and don’t wander off.

What the count means

The count is how many there are in a pound (450 g). The lower the number, the bigger each piece. The sea scallops in our seafood case are 20–30 count, each about the size of a big marshmallow. Our black tiger shrimp are 21–25 count, a meaty size that’s good on the grill or in the pan.

For a main course, figure about 6 oz (170 g) per person. That’s roughly 8 to 10 of those scallops, or 8 or 9 shrimp. As a starter, 3 or 4 each.

Thawing

• Overnight in the fridge. The best way. Spread them on a plate, cover them and put them on the bottom shelf.
• In cold water. Seal them in a leak-proof bag, sink it in cold water and change the water every 30 minutes. Shrimp and scallops thaw fast this way, usually in under an hour.
• Never on the counter, and never in warm water.

Cook them soon after they’re thawed. Health Canada’s storage chart gives raw scallops and shrimp 1 to 2 days in the fridge.

Pat them dry. Really dry.

A wet scallop steams instead of browning. Lay them on paper towel, press more on top and give them 10 minutes if you can. If a scallop still has its side muscle, the small, tough tab on one edge, peel it off.

Searing scallops

1. Heat a heavy pan over high heat until it’s very hot, then add a thin film of oil.
2. Salt the scallops just before they go in.
3. Lay them in flat side down, one at a time, with space between them. A crowded pan steams them.
4. Don’t move them. Leave them about 2 minutes, until a deep golden crust lets go of the pan on its own.
5. Flip, add a knob of butter and cook 1 to 2 minutes more, spooning the butter over.

They’re done when they’re opaque all the way through and feel springy, not squishy.

Cooking shrimp

Shrimp take 2 to 3 minutes in a hot pan or on the grill, turning once. Watch them go from grey and see-through to pink and opaque. They curl as they cook: a loose C is done, a tight O is overdone. On the grill, run two skewers through each row so they don’t spin when you flip them. Shell-on shrimp stay juicier on the grill, and peeled ones soak up garlic butter better.

Bacon-wrapped scallops and coconut shrimp

Both are made for the oven or the air fryer. If the package has directions, follow them. If not:

• Bacon-wrapped scallops: on a rack over a foil-lined tray at 400°F (200°C) for 15 to 20 minutes, turning once, until the bacon is crisp. Give them a few minutes more from frozen. In the air fryer, 390°F (200°C) for 10 to 12 minutes.
• Coconut shrimp: 400°F (200°C) for 10 to 15 minutes, flipping halfway, until golden. In the air fryer, 8 to 10 minutes.

How hot is done?

Health Canada’s safe internal temperature for shellfish is 74°C (165°F), and for fish it’s 70°C (158°F). Restaurants often serve scallops with a translucent centre. That’s below the guideline, so it’s your call.

Smoked salmon: no cooking needed

Smoked salmon is ready to eat. A few ways to use it:

• On a bagel or dark rye with cream cheese, capers, thin red onion and dill
• Folded into soft scrambled eggs at the very end, off the heat
• On cucumber rounds with sour cream and lemon, for a party
• Tossed through hot pasta with cream, lemon and peas

Or let us do the work: our salmon dip is in the deli.

One note from Health Canada: people who are pregnant, children 5 and under, adults 60 and over and anyone with a weakened immune system should skip refrigerated smoked seafood (canned or shelf-stable is the safer choice) and stick to seafood cooked to 74°C (165°F).