I have a lovely dozen or so diver scallops that I planned to sear tonight but other plans have come up and the week will be very hectic so I'd likely not use them until next Saturday and would like to freeze them. What's the best way to freeze them? Any specific recommendations? I just planned to do my usual wrap with plastic wrap, freezer paper, foil and bag to keep as much air out as possible. I'd thaw in the refrigerator late this week so would only been in the freezer for 5 days or so. Will this be OK? I assume the texture, flavor, etc won't suffer too much with a quick trip to the freezer, but no experience so wanted to check. If it matters, I plan a very simple sear in a cast iron with salt and pepper.