tomato braised scallops in a pan

How To Cook Frozen Scallops (Recipe)

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 2 minutes
  • Cook Time: 11 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Garnish this dish with fresh thyme and chopped parsley. Serve over pasta, rice, or vegetables.


  • 3 Tbsp. olive oil
  • 3 large tomatoes, cut into wedges*
  • 1 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 1 small onion, minced
  • 6 garlic cloves, minced
  • 1 bay leaf
  • 4 sprigs fresh thyme (or 1/2 tsp. dried)
  • 1 lb. frozen bay scallops


  1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add tomatoes and salt, then toss to coat in oil. Cook 5 minutes without stirring to caramelize. Stir tomatoes. Cook 3 minutes more to blister.
  2. Add crushed red pepper, onion, garlic, bay leaf, and thyme. Stir well to incorporate. 
  3. Using the back of a spoon or potato masher, lightly crush tomatoes to release juices. Bring to boiling, reduce to a simmer. Cook, stirring occasionally until sauce has reduced, about 3 minutes more.
  4. Stir in frozen scallops. Reduce heat to low; cover pan. Braise scallops for 8 minutes. Remove pan from heat, let stand covered 2 minutes more or until scallops are just cooked through and opaque throughout.

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*Fresh tomatoes can be substituted with a 14-oz. can of well-drained diced tomatoes.