Professional Chefs: Scallop Storage Methods

Would anyone care to share their methods of storage for dry packed scallops? Currently we weigh and portion into bags and store them in 1/3 pans on ice. Only down side I feel this has is that the scallops do eventually release some liquid, naturally, after a day or two and the scallops sit in that liquid and I feel like it alters the taste/smell in a negative way. I'm curious if someone has a different method that they feel is superior. Please share! submitted by /u/WeekSmall1580 [link] [comments]

Would anyone care to share their methods of storage for dry packed scallops? Currently we weigh and portion into bags and store them in 1/3 pans on ice. Only down side I feel this has is that the scallops do eventually release some liquid, naturally, after a day or two and the scallops sit in that liquid and I feel like it alters the taste/smell in a negative way. I'm curious if someone has a different method that they feel is superior. Please share!

submitted by /u/WeekSmall1580
[link] [comments]