Precautions Obtain shellfish from approved sources. One way to ensure that shellfish come from a certified shipper is to buy them from a reliable seafood retail outlet or grocery store. Obey posted warnings when harvesting shellfish. Keep raw and cooked seafood from coming in contact with each other. Store seafood properly.
Scallops have a shelf life of two to three days.
Freshly shucked oysters have a shelf life of five to seven days. Never put live shellfish in water or in an air-tight container where they could suffocate. Some shells may open during storage. If so, tap them. Refrigerate leftover cooked shellfish dishes as you would any other leftovers.