To store scallops, unwrap, place in a bowl covered with a wet paper towel, and refrigerate, prepare, and eat them the same day. Store frozen scallops, double wrapped, in the freezer for up to two months. To thaw, unwrap, place scallops in a bowl or pan, cover, and let thaw overnight in the refrigerator. To thaw more quickly, wrap scallops in waterproof plastic and place them in a sink with cool running water, allowing about 1/2 hour per pound (about 454g). For fastest thawing use the defrost cycle of your microwave allowing 2 to 5 minutes per pound (about 454g) with equal standing time in between zaps. Scallops are easier to overcook than other shellfish, so be sure not to pre-cook them in the thawing process.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.