Can You Freeze Scallops (Raw)?

Whether a bag of frozen scallops started as "dry" (untreated) or "wet" (phosphate-treated) matters more after thawing than the freezing process itself — wet scallops release extra water in the pan regardless of how carefully they were frozen, which is a purchasing and searing issue more than a storage one. Either way, a gentle fridge or cold-water thaw followed by thoroughly patting the scallops dry gives freezing's 3-6 month window the best shot at a properly seared result.

Bay scallops, being considerably smaller than sea scallops, thaw noticeably faster and are more prone to turning rubbery if overcooked straight from frozen, so thawing them in the fridge first rather than cooking them from frozen generally gives a more even result. Whether dry-packed or wet-packed (soaked in a phosphate solution that adds moisture and weight), scallops should be patted thoroughly dry after thawing and before searing, since surface moisture is what prevents the browned crust a good seared scallop depends on.

Scallops that are still in their original vacuum-sealed packaging from the fish counter when frozen tend to hold texture a bit better than ones rewrapped at home, since that original seal generally removes more surrounding air than a standard zip-top bag can manage.

Labeling a bag of frozen scallops with both the freeze date and whether they're dry- or wet-packed avoids confusion later, since that distinction affects how much extra moisture needs patting off before searing once they've thawed.

See Scallops (Raw)'s full storage & shelf-life guide →