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. To thaw, unwrap, place scallops in a bowl or saucepan, cover, and let thaw overnight in the refrigerator. To thaw more quickly, wrap scallops in waterproof plastic and place them in a sink with cool running water, allowing about 1/2 hour per pound (about 454g). For fastest thawing use the defrost cycle of your microwave allowing 2 to 5 minutes per pound (about 454g) with equal standing time in between zaps. Scallops are easier to overcook than other shellfish, so be sure not to pre-cook them in the thawing process.