Substitute for Scallops: 3 Smart Options
The best substitute for scallops is Frozen scallops (thawed) at a Same amount (1:1) ratio. There are 2 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Frozen scallops (thawed)
Same amount (1:1)
You can use Frozen scallops (thawed) in place of scallops when needed. Use the same amount as the original ingredient. Taste near the end and fine-tune if the dish needs a little more punch.
What are the other substitutes for scallops?
Dried scallops (rehydrated)
Use 33%
You can use Dried scallops (rehydrated) in place of scallops when needed. Use 33% of the original amount to start, then adjust if needed. This option is more concentrated than scallops, so small adjustments make a noticeable difference. It still gives the dish useful savory depth.
Shrimp
Same amount (1:1)
Shrimp is a workable stand-in for scallops. Use the same amount as the original ingredient. Taste near the end and fine-tune if the dish needs a little more punch.
What should you know before substituting scallops?
Frozen scallops (thawed) is the easiest starting point because it stays closest to scallops in everyday cooking. Use the same amount as the original ingredient. Cooking time and fat level can shift the final dish, so adjust seasoning after the substitute is fully cooked.
How do you substitute scallops in a recipe?
When a recipe calls for scallops and you need an alternative, there are 3 tested substitutes available. Frozen scallops (thawed) is the best overall replacement, used at a Same amount (1:1) ratio. The right substitute depends on the role scallops plays in your recipe: whether it provides flavor, texture, moisture, or structure.
The best substitute for scallops depends on what role it plays in your recipe. Our top recommendation is Frozen scallops (thawed) (Same amount (1:1)), which works well for most recipes.
If you need a different option, Dried scallops (rehydrated) (Use 33%) is another reliable choice. You can use Dried scallops (rehydrated) in place of scallops when needed. Use 33% of the original amount to start, then adjust if needed. This option is more concentrated than scallops, so small adjustments make a noticeable difference. It still gives the dish useful savory depth.
When substituting scallops, consider the flavor profile, texture, and cooking method of your recipe.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the best substitute for Scallops?
Frozen scallops (thawed) is the best place to start for scallops. Use a 1:1 swap and then adjust after tasting if the dish needs a little more intensity or balance.
How many substitutes are there for Scallops?
This page lists 3 substitutes for scallops. The best pick depends on whether you want the closest flavor, similar texture, or simply the easiest pantry backup.