How to Cook Costco Scallops

Kirkland Signature Raw Sea Scallops come in a 2-pound resealable bag. You’ll find them in the frozen food section at Costco.

These are wild caught Atlantic sea scallops. They’re individually quick frozen (IQF) right after being hand-shucked.

The bag contains 30 to 40 scallops total. That’s 15 to 20 per pound.

Most people cook these for quick weeknight dinners or when they want something that feels fancy without much effort. The whole process takes under 15 minutes once thawed.

This guide covers three methods: pan searing, air frying, and oven baking. Pan searing takes 4 to 6 minutes. Air frying runs 6 to 8 minutes. Baking needs 10 to 15 minutes.

You’ll need a cast iron skillet or stainless steel pan for the best sear. An instant read thermometer helps but isn’t required.

Product Details

Product: Kirkland Signature Wild Caught Sea Scallops

Type: Raw, frozen (IQF)

Package Size: 2 lbs (30-40 scallops)

Price: $29.99 to $44.99 at Costco (Updated December 2024)

Storage: Keep frozen at 0°F or below

Calories per Serving: 100 calories (5 scallops)

Main Ingredients: Sea scallops (wild caught, all natural)

Item Number: 777891

Grade: U.S. Grade A

Origin: North Atlantic waters

Cooking Methods Comparison

Recommended Method: Pan searing for that caramelized golden crust you’d get at a seafood restaurant.

Method 1: Pan Searing (Recommended)

Pan seared scallops deliver the best texture and flavor in just 4 to 6 minutes. You’ll get a deep golden brown crust on the outside while keeping the center tender.

This method works for 8 to 10 scallops at a time. Don’t crowd the pan or they’ll steam instead of sear.

Step 1: How Do You Prepare Costco Scallops for Pan Searing?

Thaw the scallops overnight in the refrigerator. If you’re short on time, place them in a sealed bag under cold running water for 15 to 20 minutes.

Pat them completely dry with paper towels. This part matters more than anything else. Wet scallops will not sear properly.

Instructions:

• Remove scallops from bag and check for the side muscle (a small rectangular tab). Pull it off with your fingers.
• Place scallops on a paper towel lined plate. Press another paper towel on top.
• Let them sit at room temperature for 10 minutes to absorb excess moisture.
• Season both sides with salt and pepper right before cooking.

Equipment: Paper towels, plate, kosher salt, black pepper

Step 2: What Temperature and Time Do You Use?

High heat is the key here. Your pan needs to be smoking hot before the scallops go in.

Use an oil with a high smoke point. Avocado oil works great. So does clarified butter or a mix of regular butter and olive oil.

Instructions:

• Heat a cast iron skillet or stainless steel pan over medium high heat for 2 to 3 minutes.
• Add 1 tablespoon of oil. Wait until you see wisps of smoke.
• Sear for 2 minutes on the first side. Do not move them.
• Flip and cook another 1.5 to 2 minutes on the second side.

Temperature: Medium high heat (pan should be smoking)

Time: 2 minutes first side, 1.5 to 2 minutes second side

Step 3: When Do You Flip the Scallops?

Flip once. That’s it.

The scallops will release naturally from the pan when they’re ready. If they stick, give them another 20 to 30 seconds.

Instructions:

• Check at the 2 minute mark by gently lifting one edge.
• Look for a deep golden brown crust before flipping.
• Add 1 tablespoon butter after flipping. Tilt the pan and baste the scallops with the melted butter.

Checkpoint: At 2 minute mark, check for golden crust

Step 4: How Do You Know When Scallops Are Done?

Properly cooked scallops are opaque on the outside with a slightly translucent center. They should feel firm but still spring back when pressed.

The internal temperature should read 115°F to 120°F. They’ll carry over to 125°F to 130°F while resting.

Instructions:

• Insert an instant read thermometer from the side into the center.
• Look for an opaque exterior with the center still showing slight translucence.
• Remove immediately once done. Scallops overcook fast.
• Let rest 1 minute before serving.

Target Temperature: 115°F to 120°F (will rise to 125°F to 130°F)

Visual Indicator: Golden brown crust, opaque flesh, slight translucence in center

Method 2: Air Fryer

Air frying Costco scallops gives you tender results with less hands-on time. The exterior gets lightly crisp without the deep sear of a pan.

This works well when you’re cooking other things or just don’t want to babysit a hot skillet. Total time is about 6 to 8 minutes at 400°F.

Step 1: How Do You Prepare Scallops for the Air Fryer?

Thawing is still important here. You can cook them from frozen, but they won’t brown as well and may release too much liquid.

Instructions:

• Thaw scallops in the refrigerator overnight or under cold running water for 15 minutes.
• Pat completely dry with paper towels.
• Drizzle with 1 teaspoon olive oil or avocado oil.
• Season with salt, pepper, and optional garlic powder or Old Bay.

Equipment: Air fryer, paper towels, oil, seasonings

Step 2: What Temperature and Time Do You Use?

Preheat the air fryer. Cold scallops going into a cold basket won’t crisp up.

Instructions:

• Preheat air fryer to 400°F for 3 minutes.
• Arrange scallops in a single layer with space between each one.
• Cook for 6 to 8 minutes total.

Temperature: 400°F

Time: 6-8 minutes (thawed), 10-12 minutes (frozen)

Step 3: When Do You Flip or Shake the Basket?

One flip at the halfway point is enough.

Instructions:

• Flip scallops at the 3 to 4 minute mark.
• Check for light browning on the first side.
• Continue cooking until opaque throughout.

Checkpoint: Flip at 3-4 minutes

Step 4: How Do You Know When Air Fryer Scallops Are Done?

Air fried scallops won’t get the same deep golden color as pan seared. Look for an opaque appearance and slightly firm texture.

Instructions:

• Check internal temperature reaches 125°F to 130°F.
• Scallops should be opaque with lightly browned edges.
• Remove immediately to prevent overcooking.

Target Temperature: 125°F to 130°F

Visual Indicator: Opaque flesh, slightly caramelized edges

Method 3: Oven Baking

Baking works best when you’re cooking the whole bag or want a more hands-off approach. The scallops come out tender and buttery rather than crispy.

This method takes 10 to 15 minutes at 400°F. It’s great for adding breadcrumb toppings or cooking in a butter sauce.

Step 1: How Do You Prepare Scallops for Baking?

Thaw and dry the scallops just like the other methods. The drying step is less critical for baking but still helps.

Instructions:

• Thaw scallops overnight in the refrigerator.
• Pat dry with paper towels.
• Arrange in a single layer in a baking dish.
• Season with salt and pepper. Top with butter pieces or garlic butter.

Equipment: Baking dish, parchment paper (optional), instant read thermometer

Step 2: What Temperature and Time Do You Use?

A hot oven around 400°F gives the best results. Lower temperatures make the scallops rubbery.

Instructions:

• Preheat oven to 400°F.
• Place scallops in a buttered baking dish.
• Bake for 10 to 12 minutes for average sized scallops.
• Add 2 to 3 minutes for larger scallops or if using a panko topping.

Temperature: 400°F

Time: 10-15 minutes depending on size

Step 3: Do You Need to Flip Baked Scallops?

No flipping needed. The oven heat cooks them evenly from all sides.

Instructions:

• Check scallops at the 10 minute mark.
• If using a breadcrumb topping, switch to broil for the last 2 minutes to brown.
• Spoon any pan juices over the scallops when serving.

Checkpoint: Check at 10 minutes

Step 4: How Do You Know When Baked Scallops Are Done?

Baked scallops are done when opaque throughout and firm to the touch.

Instructions:

• Internal temperature should reach 125°F to 130°F.
• Scallops will turn from translucent to white when cooked.
• They should feel firm but not hard when pressed.

Target Temperature: 125°F to 130°F

Visual Indicator: Opaque white flesh, no translucent center

Safety and Quality Indicators

Food Safety

• Internal Temperature: 125°F to 130°F minimum (FDA recommends 145°F)
• Thawing: Always thaw in refrigerator or under cold running water. Never at room temperature.
• Time Limit: Don’t leave thawed scallops at room temperature for more than 2 hours.

Quality Indicators (Done Properly)

• Color: Opaque white with golden brown crust (pan seared)
• Texture: Firm on the outside, tender and slightly bouncy inside
• Temperature: Hot throughout, steaming when cut
• Appearance: Caramelized edges with no raw translucent center

Signs of Overcooking

• Rubbery, chewy texture
• Shrunken size (more than 25% smaller)
• Dry, stringy flesh
• No moisture when cut

Serving Suggestions

Portion Size: 5 scallops per serving (about 4 oz). The 2 lb bag serves 6 to 8 people.

Serving Ideas

• Over creamy risotto or polenta with a lemon butter sauce
• On top of pasta with garlic, white wine, and fresh herbs
• With roasted asparagus and mashed potatoes
• As a surf and turf pairing with steak

Pairing Recommendations

• Sauteed spinach or green beans
• Rice pilaf or Costco jasmine rice
• Crusty bread to soak up the butter sauce
• Chardonnay or Pinot Grigio

Storage and Reheating

Leftover Storage

• Refrigerate within 2 hours of cooking
• Store in an airtight container
• Consume within 2 to 3 days

Reheating Instructions

• Microwave: 30 seconds at 50% power. Check and repeat if needed.
• Stovetop: 1 to 2 minutes per side over medium heat with a little butter.
• Air Fryer: 2 to 3 minutes at 350°F.
• Target Temperature: 125°F minimum

Fair warning: reheated scallops are never as good as fresh. They tend to get rubbery. Cook only what you’ll eat.

Troubleshooting Common Issues

Issue: Scallops won’t sear and release liquid

Cause: They weren’t dry enough or the pan wasn’t hot enough

Solution: Pat scallops bone dry. Let them sit on paper towels for 10 minutes. Heat pan until oil smokes before adding scallops.

Issue: Rubbery, chewy texture

Cause: Overcooked

Solution: Reduce cooking time. Pull them at 115°F to 120°F. They continue cooking off heat.

Issue: Scallops stuck to the pan

Cause: Pan not hot enough or flipped too soon

Solution: Wait for the oil to smoke before adding scallops. Give them a full 2 minutes before attempting to flip. They release when ready.

Issue: Uneven cooking

Cause: Crowded pan or uneven scallop sizes

Solution: Leave at least 1 inch between each scallop. Cook in batches if needed. Group similar sized scallops together.

Product Variations and Related Items

Similar Costco Seafood Products

• Costco frozen shrimp – Smaller, faster cooking time
• Costco lobster tails – Similar sweet flavor, different texture
• Costco cod – Flaky white fish, bakes well
• Kirkland salmon – Higher fat content, more forgiving to cook

Cooking Time Adjustments

Bay scallops (if available) cook in half the time. They’re about 3 times smaller than sea scallops. Reduce pan searing time to 1 minute per side.

More Costco Cooking Guides

Looking for other Costco seafood recipes? Check out how to cook Costco shrimp, Costco mahi mahi, or crab legs from Costco.

For a complete meal, pair your scallops with Costco mashed potatoes or Costco frozen vegetables.

FAQ on How To Cook Costco Scallops

How Long Do You Cook Kirkland Signature Scallops?

Pan searing takes 4 to 6 minutes total. About 2 minutes per side over high heat.

Air frying runs 6 to 8 minutes at 400°F. Oven baking needs 10 to 15 minutes.

Cooking time depends on scallop size. Larger sea scallops need an extra minute or two.

Do You Need to Thaw Frozen Scallops Before Cooking?

Yes, for best results. Thaw overnight in the refrigerator or use the cold water thawing method for 15 to 20 minutes.

Frozen scallops release too much moisture. This prevents proper searing and can make them rubbery.

What Internal Temperature Should Scallops Reach?

Pull them at 115°F to 120°F. They’ll carry over to 125°F to 130°F while resting.

Use an instant read thermometer inserted from the side. The FDA recommends 145°F, but most chefs prefer lower for tender results.

How Do You Get a Golden Brown Crust on Pan Seared Scallops?

Two things matter most. Pat the scallops completely dry with paper towels. Then get your cast iron skillet or stainless steel pan smoking hot.

Don’t move them for a full 2 minutes. They release naturally when the crust forms.

Are Costco Scallops Wet or Dry Pack?

Kirkland Signature scallops are dry pack. No added water or preservatives.

This matters for cooking. Dry scallops caramelize better and don’t shrink as much. Wet pack scallops steam instead of sear.

Can You Cook Costco Scallops in an Air Fryer?

Absolutely. Preheat to 400°F and cook for 6 to 8 minutes. Flip halfway through.

You won’t get the same deep golden sear as stovetop cooking. But the texture comes out tender with lightly crisp edges.

Why Did My Scallops Turn Out Rubbery and Chewy?

Overcooked scallops get tough fast. They go from perfect to rubbery in under a minute.

Other causes include crowding the pan or starting with wet scallops. Both create steam instead of a proper sear.

How Many Costco Scallops Per Serving?

About 5 scallops per person. That’s roughly 4 ounces.

The 2-pound bag contains 30 to 40 scallops total. Expect 6 to 8 servings depending on appetite and whether scallops are the main course.

What Oil Should You Use for Searing Scallops?

Choose oils with a high smoke point. Avocado oil works great. So does clarified butter, grapeseed oil, or canola.

Regular butter burns at high heat. Mix it with olive oil, or add it after flipping to baste the scallops.

How Can You Tell When Scallops Are Done Cooking?

Look for opaque flesh with a slightly translucent center. The outside should feel firm but still spring back when pressed.

A golden brown crust on pan seared scallops signals they’re ready to flip. Trust your eyes over the clock.

Conclusion

Now you know how to cook Costco scallops three different ways. Pan searing delivers that restaurant quality golden crust. Air frying keeps things simple. Baking works for larger batches.

Kirkland Signature sea scallops make quick weeknight seafood feel fancy. The sweet briny flavor speaks for itself.

Keep them dry before cooking. Don’t crowd the pan. Pull them off heat before you think they’re done.

That’s really all there is to it. Butter basted shellfish in under 15 minutes, any night of the week.