Should You Wash Scallops? Three Experts Gave Us the Same Answer

With a briny, lightly sweet flavor and a tender texture, fresh scallops are a delicacy—and one that is fairly easy to make at home once you know how. You can pan sear them for an elegant dinner for two that comes together in minutes or add them to a fresh and flavorful ceviche or stir fry. And the quick-cooking shellfish is not just delicious; it’s also full of nutritional benefits.

“Scallops are a lean, heart-healthy protein option that are low in calories and saturated fat while providing about 20 grams of protein per three-ounce portion, making them a great option to support muscle growth and repair,” says Cassandra Padula Burke, RDN, CPT, registered dietitian nutritionist, triathlon coach and owner of Catalyst Performance Lab in Finksburg, Maryland.

If you’re new to cooking scallops, you might have some questions—including whether or not you need to wash them, like some other types of seafood. We tapped three experts to find out.

Should You Wash Scallops?

While other bivalves like clams and mussels should be washed to remove any grit or sand before cooking, all of our experts are in agreement: it’s not necessary to wash scallops. In fact, doing so can cause them to absorb excess water, negatively impacting their flavor and texture.

“It's best not to rinse scallops, as it can add unnecessary moisture that affects their texture,” says Kaitlyn Comeau, RD, registered dietitian, fitness instructor, sleep and recovery coach and owner of KC Gaining Wellness in Nova Scotia, Canada. “Most scallops are already cleaned, and excess water can prevent a good sear. Instead, gently pat them dry with a paper towel.”

That said, if you do feel the need to rinse scallops, do so very briefly under cold water and then immediately pat them dry with a paper towel to get rid of any excess moisture before cooking. “The key is to minimize moisture retention,” Burke says.

How to Store Scallops

Scallops are extremely perishable, so it’s imperative to follow proper storage guidelines to keep them fresh. You can keep them in their original packaging from the store, says Kristen Lorenz, RD, registered dietitian and owner of KLL Nutrition in Grand Rapids, Michigan, or transfer to an airtight container.

All of our experts recommend keeping scallops in the coldest part of your refrigerator, ideally on ice. Since scallops have a relatively short shelf life, you should plan to use them within 1 to 2 days for the best quality. If you don’t plan to cook your scallops that quickly, drain any liquid and then transfer them to the freezer, where they’ll last up to three months. When you’re ready to cook them, make sure to thaw gradually in the refrigerator overnight—never thaw scallops at room temperature—and pat dry.

How to Buy, Prepare, and Cook Scallops

When buying fresh scallops, look for ones that are creamy beige to light pink in color, and steer clear of any that look yellowed or have grayish spots. They should be firm and moist and retain their shape when touched. Avoid any scallops that smell fishy, sour, or sulfurlike—fresh scallops should have a briny or mildly sweet seaweed aroma, Comeau says.

Before cooking, Burke says to pat scallops dry and check for any shell fragments. Scallops should then be cooked to an internal temperature of 145°F.

“For food safety, always cook scallops to an internal temperature of 145°F to ensure any harmful bacteria are eliminated,” Lorenz says. “Also, avoid cross-contamination by using separate cutting boards and utensils for raw scallops and other foods.”

Timing is key when it comes to cooking scallops. Whether you plan to pan sear, grill, broil, or air fry them, avoid overcooking scallops, which can lead to a rubbery texture. “The muscle fibers in scallops contract as they are cooked, which is why there is a fine line between a juicy scallop and a rubbery one,” Burke says.