Scallops are low in fat and calories and an excellent source of protein. When purchased in packages, fresh or frozen scallops should be practically free of liquid. They are best used the day of purchase but can be held on ice for one or two days. Raw frozen scallops can be held at 0 Degrees F. or below for three to four months. Like most other seafood products, scallops retain quality better if frozen in the raw state.
Scallops require gentle and light cooking to bring out their delicate flavor.
They are suitable for a variety of cooking methods, such as poaching, broiling, baking, frying or grilling. They can be used in soups, stews, main dishes, appetizers or salads. Fresh or frozen scallops should be rinsed with cold water to remove any remaining shell particles. Large sea scallops may be cut in half before preparation. Scallops are fully cooked when the center is opaque and white.