All About Scallops
Your complete guide to scallops - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Scallops Last?
Storage times and freshness tips for 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 Refrigerator1-2 days
Signs of Spoilage
Strong, pungent, 'fishy' or ammonia-like odor; slimy or milky residue; dull, discolored appearance (yellowish, greyish, or unusually dark); loss of firm, translucent texture; excessive liquid accumulation that is cloudy or milky.
How to Check
Smell Test: Fresh scallops have a mild, slightly sweet, ocean-like smell, or almost no smell. Any strong, sour, or unpleasant odor is a clear sign of spoilage. Look Test: Fresh scallops are typically pearly white, ivory, or slightly pinkish/orange (depending on species and gender), plump, and moist. Avoid any with a dull, grey, or yellow tint, or a milky liquid. Touch Test: They should feel firm and slightly springy, not mushy, excessively slippery, or slimy.
Storage Tips
Store scallops in a single layer on a plate or in a bowl, covered loosely with plastic wrap or a damp paper towel. Place them over a bed of ice in the coldest part of your refrigerator (usually the bottom shelf) to maintain a consistent low temperature. Drain any accumulated liquid daily. It's best to cook scallops on the day of purchase.
Cooked in Refrigerator3-4 days
Signs of Spoilage
Sour, ammonia-like, or strong 'fishy' smell; slimy texture; visible mold growth; dull or unusually dark color compared to when freshly cooked.
How to Check
Smell Test: Cooked scallops should have a mild, pleasant aroma. Any off-smell, particularly sour or ammonia-like, indicates spoilage. Look Test: They should retain their opaque white color and not show any signs of mold, discoloration, or unusual dryness. Touch Test: Should be firm but tender, not slimy or overly dry/hard.
Storage Tips
Cool cooked scallops quickly within two hours of cooking. Transfer them to an airtight container to prevent odor transfer and contamination. Reheat thoroughly to an internal temperature of 165°F (74°C).
Raw in Freezer3-6 months (for best quality), up to 12 months (safely)
Signs of Spoilage
Severe freezer burn (dry, discolored, leathery spots, especially if not properly packaged); strong 'fishy' or off-smell after thawing; excessively mushy or rubbery texture after thawing, indicating significant quality degradation.
How to Check
Look Test (before freezing): Ensure scallops are fresh before freezing. Look Test (frozen): Minimal ice crystals on the scallop itself (some on packaging is normal), well-sealed packaging. Smell Test (after thawing): Thaw in the refrigerator and check for any strong, unpleasant odors. Touch Test (after thawing): Should still feel relatively firm, not overly mushy.
Storage Tips
For best results, flash freeze individual scallops on a baking sheet until solid, then transfer to a freezer-safe, airtight bag or container, removing as much air as possible (a vacuum sealer is ideal). This prevents them from sticking together and reduces freezer burn. Glazing with a thin layer of ice (dip in cold water, freeze, repeat) can also help. Thaw slowly in the refrigerator overnight. Do not refreeze raw scallops once thawed.
Cooked in Freezer2-3 months (for best quality), up to 6 months (safely)
Signs of Spoilage
Freezer burn; significant change in texture (becoming very tough, dry, or mushy) after thawing; off-flavor or smell after thawing.
How to Check
Look Test (frozen): Check for signs of freezer burn (dry, discolored patches). Smell/Taste Test (after thawing and reheating): Assess for any off-odors or flavors. Texture Test (after thawing): While some texture change is common, excessive toughness or mushiness indicates quality degradation.
Storage Tips
Cool cooked scallops completely before freezing. Store in airtight freezer-safe containers or bags. Freezing cooked seafood can sometimes alter its texture, making it a bit tougher or drier. Use within the recommended timeframe for best quality. Thaw in the refrigerator and reheat thoroughly.