Place the scallops in a sealed bag or airtight container
Put the bag or container in the refrigerator
Let them thaw slowly for several hours or overnight
Drain any liquid after thawing
Pat the scallops dry with paper towels before cooking
If needed, place sealed scallops in cold water for a quicker thaw
Change the cold water every 30 minutes
Cook the scallops immediately after thawing
Do not defrost scallops at room temperature
Do not refreeze scallops after thawing