How to Freeze Sea Scallops

by Brynne Chandler ; Updated November 15, 2017

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 – do not keep as well in the refrigerator as meat or poultry, and should be used within 24 hours of purchasing them. Otherwise it's best to freeze them, which preserves their quality 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.

Arrange the scallops in a single layer on a parchment-lined sheet, taking care that none of them touch each other. Transfer the sheet to your freezer, and freeze for three to four hours or until the scallops are hard-frozen.

Portion the scallops into resealable plastic containers or zipper-seal freezer bags. Label and date them, so you can monitor their freshness.

Use the scallops within three months to enjoy them at their best. They'll remain food safe indefinitely, but after the first few months they'll begin to develop "off" flavors.

About the Author

Emmy-award nominated screenwriter Brynne Chandler is a single mother of three who divides her time between professional research and varied cooking, fitness and home & gardening enterprises. A running enthusiast who regularly participates in San Francisco's Bay to Breakers run, Chandler works as an independent caterer, preparing healthy, nutritious meals for Phoenix area residents.