Scallops are a great addition to any seafood dish.
According to the Food and Drug Administration, seafood that isn't stored or transported properly could have high levels of naturally occurring histamines, which could lead to illness if consumed. To prevent problems when adding scallops to your favorite seafood dishes, make sure the scallops you choose are fresh before you purchase them. You can determine the freshness of the scallops at your local seafood market by using three of your primary senses.
Instructions
1. Smell your scallops. Fresh scallops should emit an odor that is slightly sweet. If you smell an odor that is similar to sulfur your scallops have already spoiled and should be discarded immediately.
2. Look at your scallops. Fresh scallops will be a light cream color, and should have very little surface moisture on them. You should avoid any scallops that are stored in a cream colored liquid, or have a pink tint on their outer layer. These are both signs that the scallops are no longer fresh, and could cause illness if ingested.
3. Feel your scallops. A scallop should have a firm texture, and should be relatively dry. If your scallops are slimy, rubbery or mushy, they should be discarded immediately. Scallops that have a mushy texture have already started decaying, and have a high probability of causing illness if eaten.
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