The fishmongers are categorical: scallops freeze very well. As long as you know how to go about it…
To avoid paying full price for scallops on the eve of Christmas Eve, you always buy them in advance. Your fishmonger has assured you: despite its very delicate flesh, this shellfish tolerates freezing perfectly. Neither its flavor nor its texture will be altered by a short stay in the fridge. Giovanni Lorenzo, a fishmonger in the 14e district of Paris, highly recommends this method to its clients. On videothe trader even prides himself on having found “the best way to freeze scallops”. In his shop, he explains to us how to do it well…
Because no, scallops cannot be frozen just any way. Here are the rules to follow: first, the scallops must be frozen without their shell. It is even better to peel them immediately, to guarantee the freshness of the product. Then, the scallops should not be kept for too long. As indicated by producers based in the bay of Saint-Brieuc on their website, “remember to consume them within six weeks to three months maximum so that they retain all their flavor and taste qualities”. And after having peeled and cleaned them, a reflex must absolutely be adopted.
Giovanni Lorenzo tells us what to do. “Once they are well drained, you put them in a freezer bag. explains the fishmonger. But be careful: don’t pour them all together! “They must not touch each other.”warns the merchant. It is better to place the freezer bag flat in the freezer, then slide the scallops in one by one, flat, making sure to separate them well. “After 3 to 4 hours, you can then take them out, mix them and place them back in the freezer,” adds Giovanni. This way the scallops will not stick together.
Some even go so far as to slide a sheet of parchment paper under the scallops when they are frozen flat for the first time. This reflex makes it even easier to unmold them. So this year, remember to separate the nuts to prevent them from sticking together, and opt for freezing in two stages. You will see that once fried, their pearly flesh will be as creamy as you want… fishmonger’s word!
