Scallops are one of the most popular types of mollusks, tender to the touch with a mildly sweet undertone to its taste. They are extremely high in protein and contain no saturated fat. A three-ounce serving provides over half of your daily requirement for vitamin B12. Scallops are available in hundreds of varieties, with the bay and sea scallops being the most popular in America. When picking fresh scallops, flesh should be firm and white, and they should have an odorless or very fresh, almost sweet smell.
Things You'll Need
Air-tight plastic container
Freezer-safe plastic bags
Remove scallops from the shell if using fresh ones.
Rinse off any sand particles. Pat dry with a paper towel. For pre-shelled scallops, no rinsing is necessary.
Wrap the scallops in plastic wrap, or store in a freezer-safe plastic bag or air-tight plastic container.
Store scallops in the coldest part of the freezer, away from the door. Scallops can be stored up to three or four months.
Unless buying frozen scallops, always refrigerate scallops immediately after purchase. Ask your fishmonger for a bag of ice to help keep scallops cold until you're able to refrigerate them.
Scallops will only keep in the refrigerator for a day or two, so if you're not using them right away, be sure to freeze them to extend their shelf life.
Defrost the scallops up to a day in advance in the refrigerator.
Do not consume scallops that have a strong fish smell or appear to be browning or graying. All scallops should be white or ivory, with some undertones of pink.