Store live bay scallops in a bowl in your refrigerator covered with a damp towel. See How to Store Shellfish
for more detailed instructions.
Check the bowl periodically to drain off any accumulating water and re-dampen the towel as necessary.
About Open Scallops:
Unlike oysters and mussels, scallops do not tend to close completely outside of the ocean. Open scallops are not necessarily dead scallops.
Live scallops are quite perishable and should be consumed either the day you receive them or the day after.
To prepare live scallops in their shells, steam, sauté, or bake them until they open completely and pull away from the sides of their shells.
Perhaps the easiest way to cook scallops in their shells is to sauté some garlic and herbs in butter, add some white wine and bring it to a simmer, then add the scallops and cover to steam them.
If you would rather cook them on the half shell (for stuffed scallops, coquilles St. Jacques, etc), steam them just until they open, prepare the meat according to your recipe, and then continue to cook the rest of the way (usually either baking or broiling them).
They can also be “cooked” with acidic ingredients for ceviche.
Ingredients commonly paired with scallops include citrus juices
, cream, tropical fruit (especially mango), thyme, butter, cilantro, garlic, shrimp, bacon, black pepper, parsley, vinegar, tomato, white wine, wild mushrooms
& chile peppers
Take care not to overcook scallops, as they will tighten and become rubbery.