Keep frozen at or below 0° F (-18° C). Held under these conditions the scallops should retain their quality for at least six to 12 months.
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place the still-sealed scallops package in cool water for 30 to 40 minutes, just until contents are flexible.
Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Rinse Scallops quickly in cold, clean water.