How to Store & Cook Scallops

Storing Scallops:

It’s best to cook your scallops the day they arrive but they can be stored in a refrigerator, wrapped in paper or cling film, for up to 3 days.

If you would like to freeze your scallops store them in a sealed freezer bag for up to 3 months. Do not store them in tap water.

Cooking your scallops:

Scallops take just a few minutes to steam, poach or pan-fry, and baking doesn’t take much longer. Because scallops require minimal cooking, searing or pan-frying them is often the most suitable method as it adds colour without overcooking. They become tough and rubbery if overcooked.

When cooking scallops remember to pat dry and don't overcrowd the pan. You are aiming for a caramelised crust and a slightly translucent centre (you can see this by checking the side).

A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other. If scallops are mushy to the touch, they’re under-cooked; if they’re firm, they’re overcooked, scallops should be springy.

Add some yummy chopped bacon when pan frying your scallops. Cook in Jersey butter!

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