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Discussion in 'Food & Cooking' started by cesarzap, May 1, 2002.
I will like to know what causes the changes in the colors of scallops while in their shells?
If you are talking about some pink coloration found on occasion, I think it's due to the food (algae) they consume and there's nothing to worry about.
Quality fresh scallops are easy to recognize. Fresh scallops smell like the sea, not strong and fishy. Fresh scallops are ivory to light pink in color. Pure white scallops may have been soaking in tripolyphosphate to make them appear plumper. Brown or dull-looking scallops are just too old. Fresh live scallops in the shell are slightly opened, but will close slightly when pinched. They have a fresh odor.
To store scallops, unwrap, place in a bowl covered with a wet paper towel, and refrigerate, prepare, and eat them the same day. Store frozen scallops, double wrapped, in the freezer for up to two months.