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best way to freeze scallops?

16 years ago

Monday I bought some lovely scallops for dinner with friends tonight. Unfortunately, a bug is going 'round and 3 of them have bailed out on me.

The scallops are in a plastic bag sitting in a bowl of ice in the fridge to keep them fresh. I need to cook half of them tonight for those of us who haven't been struck by the bug.

What should I do with the other half? Althought I like scallops, two nights in a row doesn't really appeal to me. Can I freeze them? If so, how? For what it is worth, they are "dry" scallops.

Thanks all for any help you can give me.

bb

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Comments (6)

sushipup1
16 years ago
The big problem is that unless they are fresh off the boat, they are probably previously frozen and then thawed at the store. And refreezing any seafood isn't recommended. Where did you buy them?

I'd probably just cook them all, and then have them for lunch tomorrow. Sometimes you can't save everything.
magothyrivergirl
16 years ago
I agree - they have been frozen to get to your market unless you live where you get them right off the boat - and even then I think they flash freeze them on the boat :)
I recommend seasoning them, sauteing them - do not over cook!- put on a cookie sheet, into the freezer for a few hours, then wrap and put in airtight container and freeze for another day. Foodsaver would be great for this of you have one.
I freeze leftover scallops for a one meal dinner just for myself when we have leftovers - which isn't often.
They will be fine incorporated into a recipe at this point.
But, i absolutely would not refreeze them uncooked.
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rachelellen
16 years ago
I have frozen scallops, fish and prawns that had been frozen before with no problem. It isn't that refreezing them makes them dangerous in any way, it's just that the quality suffers somewhat. Whenever you freeze meat or seafood, the ice crystals puncture cell walls, leading to juice leakage. Home freezers also do not freeze as rapidly or as solidly as commercial flash freezing, and the temperature fluctuates more, both of which exacerbates the problem. If you do freeze something as delicate as scallops, it is best to freeze them as quickly as you can, which means freezing them individually on a pan and then transferring them to a container with as little air as absolutely possible.

Cooking them before freezing won't make any difference in terms of spoilage, but it will make it almost impossible for you to reheat them without them ending up overcooked.

Here is a link that might be useful: Seafood Info
kframe19
16 years ago
Unfortunately, because they are so delicate, scallops do not freeze well at the temperatures most of us can generate in our freezers.

If you can lay your hands on some dry ice, that is the best way to freeze them.
lindac
16 years ago
Well....they won't make you sick to refreeze them....but they will lose a lot of moisture....so pick your choice of second best....even if you cook them and freeze them they will still be dry...
Linda C
bbstx
Original Author
16 years ago
Thanks all for the very good suggestions of what to do. Right now I'm glad 3 folks bailed out on me (although I'm not glad they are ill). I would never have had enough for entree size portions if everyone had shown up for dinner. As it was, I just cooked them all and they were all consumed!

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