How Long Do Scallops Last?
Raw scallops last 1–2 days in the fridge and 3–6 months in the freezer at best quality. Cooked scallops keep 3–4 days refrigerated.
Scallops — raw
shelf life- Cooked: 3–4 days in the fridge
- Thawed: 1–2 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Scallops sold in the United States are the shucked adductor muscle of the shellfish, either large sea scallops or small bay scallops. They are sold 'dry' (untreated) or 'wet' (soaked in a phosphate solution that adds water weight). Shucked, moist and unprotected by any shell, raw scallops are among the most perishable items at the seafood counter.
How to store scallops
- Take scallops out of the store's plastic bag, drain them, and lay them in a single layer on paper towels in a covered container. Scallops left sitting in milky liquid spoil faster and will not sear.
- Set that container on a bowl of ice in the coldest part of the fridge and cook within a day if you can.
- Freeze dry scallops in a single layer on a tray, then bag them with the air removed, so you can take out exactly the number you need.
- Thaw frozen scallops overnight in the fridge in a colander over a bowl so they drain as they thaw. Avoid the microwave, which starts cooking the edges.
How to tell if scallops have gone bad
- A sour, sulfur or ammonia smell. Fresh scallops smell sweet, like clean seawater.
- A slimy, slippery coating and lots of cloudy liquid pooling in the container.
- Color turning from ivory, cream or pale pink-orange to dull gray, yellow or brown, or edges that look shredded and frayed.
- Scallops that feel soft and fall apart when picked up rather than firm and springy.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Scallops shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 1–2 days | 3–6 months | Not safe |
| Cooked | 3–4 days | 3 months | Not safe |
| Thawed | 1–2 days | Not recommended | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long do fresh scallops last in the fridge?
Fresh raw scallops last 1–2 days in the fridge at 40°F (4°C) or colder. They are best the day you buy them. Keep them drained and on ice, and if you will not get to them within two days, freeze them on the first day instead.
What is the difference between wet and dry scallops for storage?
Wet scallops have been soaked in a phosphate solution, which makes them absorb water, look bright white and leak milky liquid in storage. Dry scallops are untreated, cream to pale pink, and freeze and sear better. Both have the same 1–2 day fridge life, and the treatment does not make wet scallops safer or longer-lasting at home.
Why are some of my scallops orange or pink?
An orange or pinkish scallop is normal. The color comes from pigments in female scallops during spawning and does not affect safety or flavor. A change in color that comes with a bad smell, slime or a gray, dull surface is what indicates spoilage.
Can you refreeze thawed scallops?
Raw scallops that were thawed in the fridge and kept there no more than a day can technically be refrozen, but they lose so much moisture that the texture turns rubbery. A better option is to cook them first and freeze the cooked scallops for use in chowder or pasta.
Can you eat scallops raw?
Raw scallops are served as crudo and sushi, but eating any raw shellfish carries a risk of Vibrio and other infections that cooking would eliminate. People who are pregnant, elderly, or have liver disease or weakened immunity should only eat scallops cooked until the flesh is milky white and firm.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Shrimp Raw |
1–2 days | 3–6 months | Not safe |
| Clams Live |
5–10 days | 3–4 months | Not safe |
| Oysters Live |
5–10 days | 3–4 months | Not safe |
| Mussels Live |
5–10 days | 3–4 months | Not safe |
| Lobster Live |
1 day | Not recommended | Not safe |
| Halibut Raw |
1–2 days | 6–8 months | Not safe |
More shellfish: Crab, Squid (Calamari).
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.