All About Sea scallops
Your complete guide to sea scallops - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sea scallops Last?
Storage times and freshness tips for sea scallops in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Refrigerator (fresh)1-2 days
Signs of Spoilage
Strong, fishy, sour, or ammonia-like odor; slimy or sticky texture; dull, discolored appearance (yellowish, grayish, or brownish tint); loss of firm, translucent appearance, becoming opaque or milky.
How to Check
Smell Test: Fresh scallops should have a mild, sweet, slightly briny scent, or no strong odor at all. Any sharp, sour, or overly fishy smell is a red flag. Visual Inspection: Look for a firm, moist, translucent appearance. The color should be off-white to light pink/tan. Avoid scallops that look dry, dull, or have dark spots. Touch Test: Gently press a scallop. It should feel firm and slightly resilient, not mushy or overly soft, and not slimy.
Storage Tips
Store scallops in their original packaging or in a colander set over a bowl, covered with plastic wrap or a damp paper towel, to allow for air circulation and drainage of any liquid. Place in the coldest part of your refrigerator (usually the bottom shelf). Consume as soon as possible for best quality and safety.
Cooked in Refrigerator2-3 days
Signs of Spoilage
Sour, fishy, or ammonia-like smell; slimy or sticky film on the surface; discoloration (darker, grayish, or greenish spots); visible mold growth (rare if stored properly for short duration).
How to Check
Smell Test: Cooked scallops should retain a mild, pleasant aroma. Any sour, off, or strong fishy smell is a sign of spoilage. Visual Inspection: Look for any changes in color or texture. They should not appear dull, slimy, or have any unusual spots. Texture Test: They should still be firm. If they feel mushy or excessively dry and brittle, they may be past their prime.
Storage Tips
Cool cooked scallops rapidly and store them in a shallow, airtight container in the refrigerator within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C) if consuming leftovers. Do not reheat more than once.
Raw in Freezer3-6 months
Signs of Spoilage
Excessive freezer burn (dry, leathery spots, discoloration) indicating quality degradation. After thawing, signs consistent with raw fridge spoilage (strong odor, sliminess, dull color).
How to Check
Visual Inspection (frozen): Check for minimal ice crystals and no significant freezer burn. Smell Test (after thawing): Thaw in the refrigerator overnight. After thawing, fresh scallops should still have a mild, sweet smell. A strong, off-putting odor indicates spoilage. Texture Test (after thawing): After thawing, they should still be firm and plump. Avoid if mushy or excessively soft.
Storage Tips
For best results, pat scallops dry, then flash freeze them individually on a baking sheet before transferring to an airtight freezer bag or vacuum-seal bag. This prevents them from sticking together and reduces ice crystal formation. Squeeze out as much air as possible to prevent freezer burn. Thaw slowly in the refrigerator overnight, never at room temperature.