Sea scallops are prized for their delicate flavor and tender flesh as well as for how simple and quick they are to prepare. Unfortunately, scallops – as is the case with most seafood – does not keep as well in the refrigerator as meat or poultry. All seafood tends to develop bacteria very quickly, so if you do not intend to use your sea scallops within 24 hours of purchasing them, it is best to pu them in the freezer, where they will keep for at least three months.
Place your fresh scallops in a colander or mesh strainer and rinse them gently in cool water to remove any sand or grit.
Pat the scallops dry with clean paper towels.
Place the scallops in a resealable plastic container or plastic zipper bag. Do not crowd them too much so that they freeze quickly.
Place the scallops in the coldest part of the freezer, which is usually at the back, farthest from the door.
Items you will need
- Paper towels
- Resealable container or plastic zipper bag
- Break a large number of scallops into smaller portions before freezing them if you are cooking for only one or two people.
- Never thaw scallops on the counter because bacteria develops very quickly. Thaw them in the refrigerator overnight instead.
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