Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped.
To freeze, place shucked scallops in a freezer container, leaving ½-inch headspace, seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.