Scallops are a relatively versatile ingredient and a quick-cook seafood staple. They’re quick to cook and take on the flavor of almost anything you add them. If you’re seeking tips and tricks on how to heat scallops, then you’ve come to the right place.
There are a lot of different methods to eat this seafood delicacy. Here are some easy tips and tricks on how to do it right.
Best Way to Reheat Scallops
If you have leftover scallops, it is best to reheat them in a skillet on your stove or in the oven. You can also use the microwave if time is short. The method you choose depends on how much time you have and whether or not you want to eat them immediately. So, let’s know the reheating steps for different kitchen appliances.
Can You Reheat Scallops in an Oven?
Preheat your oven to 425 degrees Fahrenheit. Place your scallops into an oven-safe baking dish. Add a small amount of water to the pan — enough so that it covers the bottom of the pan, but not so much that it is covering the scallops themselves.
Cover the pan with aluminum foil and place it in the oven for five to seven minutes, or until the scallops are hot all the way through.
Can You Reheat Scallops in a Microwave?
Place the scallops on a microwave-safe plate with at least 1/2 inch of space between each scallop. Microwave the scallops on high for about a minute or until heated. It can take more time if you have larger, thicker scallops.
Make sure that you test the center of one before removing the plate from the microwave to ensure that it is heated all the way through. Remove the plate from the microwave and let it stand one minute before eating.
Can You Reheat Scallops on the Stove?
Heat the skillet over medium-high heat. Add some butter or food oil to the pan and let it cook until the butter has melted or the oil is hot. Add scallops to the pan. They should immediately start to sizzle when they hit the pan.
Let them sear for about two minutes, so the sides get crispy and browned. Flip scallops and sear the other end for about two minutes. Be careful not to overcook them, or else they’ll become rubbery.
Can You Reheat Scallops on a Grill?
Preheat the grill to 350 degrees F. Place the scallops on a square of aluminum foil (the foil will help preserve the moisture in the scallops). Drizzle with olive oil, sprinkle with salt and pepper.
Wrap the scallops in the aluminum foil carefully, folding it over so it’s sealed tightly. Put the wrapped scallops on the grill and heat for 10 minutes or until heated.
Can You Reheat Scallops in a Toaster Oven?
Set the toaster oven to 425 degrees Fahrenheit. If desired, place the scallops in an oven-safe pan and sprinkle them with a small amount of lemon juice. Place the pan in the preheated toaster oven for about 5 minutes. Turning over the scallops halfway through baking ensures that both sides get an even amount of heat.
Can You Reheat Scallops in an Air Fryer?
Warm your air fryer to 360 degrees F and preheat for five minutes. Coat scallops with olive oil and put them in a single layer inside the air fryer basket. Cook for 10 minutes or until scallops is opaque in color. Remove from basket and serve immediately with lemon wedges and desired side dish.
How to Reheat Scallops Without Overcooking?
When you heat scallops, you want to avoid overcooking them. Overcooked scallops will become tough and chewy. To prevent overcooking, remove the scallops from the heat once they’re white all the way through and firm to the touch, which will take about 5 minutes total.
How Long to Reheat Scallops?
The duration to reheat scallops depends on the cooking methods used and their intended purpose. We have provided the reheating time above since each kitchen appliance has its heating setting.
What Temperature is Needed to Reheat Scallops?
Scallops should be served between 140 degrees Fahrenheit (60 degrees Celsius) and 145 degrees Fahrenheit (63 degrees Celsius). Scallops are very delicate, so higher temperatures will cause them to dry out or even get tough.
To prevent burning, check the temperature every five minutes by inserting a meat thermometer into the thickest portion of each scallop.
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