How to Tell if Scallops Have Gone Bad: 3 Tips to Always Find the Best Scallops

Scallops, with their delicate texture and sweet flavor, are a prized component in various culinary traditions. While they are commonly sold frozen across much of the country, fresh scallops can be found in some parts of America, making it essential to discern their freshness. Given that scallops are among the fastest to spoil in the seafood family, knowing how to identify when they have gone bad is crucial. This knowledge not only ensures the quality of your dishes but also safeguards your health. Here's how you can spot bad scallops and ensure that what makes it to your plate is perfectly fresh.

Texture: The First Indicator

The texture of a scallop is a reliable initial indicator of its freshness. Fresh scallops should feel firm to the touch, yet slightly soft and moist. If the scallop feels slimy or excessively sticky, it's a clear sign that the scallop is no longer fresh. Spoiled scallops might also appear to be breaking apart or disintegrating, indicating that they've begun to decompose. Avoid using scallops that have a mushy or overly flimsy texture, as this can affect not only the flavor and presentation of your dish but could also pose a risk to your health.

Smell: Nature's Alarm System

Smell is nature's way of signaling that something might be amiss with your scallops. Fresh scallops should have a clean, slightly sweet, oceanic smell. Any hint of ammonia or a strong fishy odor is a red flag indicating spoilage. Spoiled seafood, including scallops, produces a distinct and unpleasant odor as bacteria break down the fish's proteins into ammonia and other compounds. Trusting your nose is a key step in determining the freshness of scallops; if something smells off, it's best to err on the side of caution and discard them.

Taste: A Last Resort

Tasting to determine freshness is generally not recommended, especially if the other indicators (texture and smell) suggest the scallop may be spoiled. However, if a scallop has passed the texture and smell tests, but you're still uncertain, a tiny taste can be the final judge. Fresh scallops should taste clean, sweet, and slightly briny, not sour, bitter, or otherwise "off." Remember, tasting should be done cautiously and as a last resort, as consuming spoiled seafood can lead to foodborne illness.

Shelf Life and Proper Storage

Understanding the typical shelf life and proper storage methods for scallops can help prevent them from spoiling too quickly. When stored in the refrigerator, fresh scallops should be used within two days of purchase. Frozen scallops have a longer shelf life and can be kept in the freezer for up to three months without significant loss of quality. To maximize freshness, store scallops in the coldest part of your refrigerator and keep them in their original packaging or a tightly sealed container. This will help maintain their quality and prevent them from absorbing any odors from the fridge.