How to Store Scallops in the Shell

Pan sear scallops in butter and season with salt and lemon.

Few things are more elegant to serve at dinner than perfectly seared sea scallops, slightly crispy on the outside, yet buttery soft and tender in the middle. Scallop meat comes from the muscle that holds the top and bottom shell together. Because of the very delicate nature of scallops, and the difficulty in keeping them alive after harvesting, scallops are typically shucked, cleaned and frozen right away. If you manage to get your hands on live scallops still in the shell, you must keep them alive until you cook them.

Things You'll Need

• Small bucket or container
• Towel

Instructions

1. Place live scallops in a bucket or container small enough to fit into a refrigerator.

2. Soak a towel in cool water until it is dripping.

3. Cover the scallops in the bucket or container with the soaking wet towel, and place it in the refrigerator until you are ready to cook.

4. Clean and prepare the scallop to eat as you would like, and consume within a day. Most scallops will not live longer than that outside of their environment.

Tips & Warnings

• Avoid cooking dead scallops. Check by lightly tapping on the shell. Live scallops shut tightly when tapped, while dead scallops will already be closes or won't move. Discard those scallops before cooking.

• To shuck scallops, wedge a dull table knife between the top and bottom shell and work the knife from one side to the other, keeping the knife as flat as possible. Lift up with the knife to pop the shell open and scrape out the guts. Slide the knife underneath the opaque scallop muscle to disconnect it from the shell.

References

• Interstate Shellfish Sanitation Conference: Scallops
• Icelandic: Bay Scallop

Resources

• Fine Cooking: Seared Scallops
• Dingo Dave Delightfully Daring Delicacies: Shuck Fresh Scallops
• Sea Ex Seafood Preparation: How to Open (Shuck) Oysters & Scallops