Why you shouldn't defrost scallops in their packaging
Leaving them in their packaging while they defrost promotes bacterial growth and alters their texture, so it's best to drain the meltwater.
Many people defrost scallops directly in their packaging, a widespread practice that can compromise both food safety and product quality.
Although not widely known, the defrosting liquid can contain impurities. When this liquid stagnates around the scallops, it creates an environment particularly conducive to bacterial growth, reducing the product's safety for consumption.
The texture also suffers. Normally, scallop meat is firm and melts in the mouth, but prolonged immersion softens it, a detail that makes all the difference for lovers of this shellfish.
A simple method is to remove them from the packaging and refrigerate them on a colander or a rack placed over a plate. This allows the meltwater to drain naturally without remaining in contact with the shells, preserving their texture.
You can also soak them in milk. Simply fill a container with milk and let the scallops thaw slowly in the refrigerator. This method preserves the scallops' tenderness and softens their flavor. Whichever option you choose, it's best to avoid soaking them in their own juices.
