Is it possible to cook frozen scallops and shrimps in a frying pan with just oil?

Is it good if cooked that way? How long would I have to cook them for? What other things can I put in it? I have never cooked any seafood before.Is it possible to cook frozen scallops and shrimps in a frying pan with just oil?
Thaw them first by putting them into a bowl of cold water with a couple teaspoons of salt mixed in. It takes about a half hour to thaw. If the shrimps aren't peeled, peel them first. Immediately prior to cooking them, rinse them off with cold water in a collander and set them on a couple paper towels to sop up the excess water.





Set the stove on medium heat and heat up the pan for about 5 minutes. You can either use a non-stick spray or cooking oil in the pan (just enough to cover the bottom of the pan with a thin layer). Avoid using olive oil. It has a relatively low burn temperature and isn't good for frying things. And wait until you're ready to cook (the pan is heated up) before putting in the spray or oil, so it doesn't burn.





Season with salt, pepper, and garlic powder after putting the shrimp/scallops into the pan.





When shrimp is cooked through, it turns from grayish blue to red and white. Scallops turn from a slightly opaque beigish color to more of a solid off-white. They should be slightly sizzling while they cook, although the juice that comes out may prevent this from happening the whole time. You're probably looking at about 4 or 5 minutes a side cooking time. Is it possible to cook frozen scallops and shrimps in a frying pan with just oil?
try this recipe for scallops....it is absolutely fantastic:





3 slices bacon (about 2 ounces), cut into 1/2-inch pieces


1 1/2 pounds sea scallops, muscle removed (see note)


Kosher salt and freshly ground black pepper


1/4 teaspoon finely grated lemon zest


1 tablespoon freshly squeezed lemon juice


1 1/2 teaspoons finely chopped flat-leaf parsley leaves








Heat a small skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel to drain. Reserve the rendered bacon fat.





Arrange the scallops so they lay flat and are evenly spaced on a flat plate or large pie pan. Pat them completely dry with a paper towel. Heat the bacon fat in a large skillet over high heat. Season the scallops with salt and pepper to taste. When the fat is hot, invert the plate of scallops over the skillet so the scallops fall into the pan all at once. Sear the scallops, undisturbed, until they are golden brown on the bottom, about 3 minutes. Turn the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley, and reserved bacon pieces, and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.





Cook's note: Often scallops are soaked in a phosphate solution to extend their shelf life. This water logs the scallops and makes them difficult to saute. Ask for ';dry'; scallops -- ones that are chemical free -- since they taste better and are easier to cook.



You can do anything, but the process and outcome will vary. Frozen food in hot oil will burn before it cooks thououghly. It will also thaw and cause a lot of grease popping. Thaw first in the refigerator, then lightly dust in flour before placing in the pan with oil. You will have a nice sautee if you cook to a light golden brown on both sides. A squeeze of lemon and sprig of parsley to finish it off.
thaw the seafood first. You can pan sear the scallops - literally takes minutes. Shellfish take even less time. BE CAREFUL and monitor the food. We are talking 2-3 minutes when thawed.





Never try to cook frozen scallops or shrimp unless you are adding them to a soup or slow cooked chowder. And only do this at the very end of cooking.
sure my brother in law cooks shrimp all the time in a frying pan, he adds what ever else he wants after they are done or nearly done, rice, veggies, or broth for soup. shrimp is gray and turns red when cooked.
I would allow the scallops and shrimp to thaw before frying, I do NOT recommend cooking from frozen. It is quite obvious why not.





Chris
Sure if you like crispy on the outside and cold on the inside.
let them thaw





and put seasoning!