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Bay scallops are smaller than regular sea scallops. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo.
Frozen scallops can also easily be dressed up with garlic and herbs for a quick seafood feast. Small, sweet, and tender bay scallops are less expensive than silver dollar-size sea scallops, and they thaw and cook super quickly -- keep a package in the freezer and they're always on …
Typically, cooking scallops is done by either pan searing, also known as sautéing, or by deep frying.Whichever method you choose, make sure that you have the rest of your meal already prepared; the longer cooked scallops sit, the less tasty they will be. To cook frozen scallops, first pry open the shells with a butter knife and rinse the meat under cold water to remove grit and sand. Frozen scallops are one of the easiest seafood ingredients to work with. Because frozen sea scallops thaw and cook quickly, they are perfect for using straight from the bag in recipes calling for scallops. Once thawed, frozen scallops require less than five minutes of cooking to develop a crispy crust and tender center. It's always nice to have variety, and frozen bay scallops are a great secret weapon. Frozen sea scallops are generally the only choice for purchasing for those who do not live near a seaport or in a large city where fresh scallops are offered. Dump them into a colander and rinse your bay scallops under some cold water for, oh, 30 seconds. Because of their small size, they cook very quickly. OK, so, now you've got your bay scallops thawed, and you're ready to cook 'em. Then, cut out the white meat from each scallop shell and place it in a microwavable container.
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