IQF Sea Scallops (Dry & Domestic)

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SKU: SCL-DRY-DMS Categories: ,
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These New Bedford sea scallops are dry and chemical-free. They are Individually Quick Frozen to ensure a quality product from the boat to your plate. They may arrive frozen or partially defrosted.

10/20s and U10s available (meaning 10-20 per pound or Under 10)

What Are IQF Scallops?

IQF is the acronym for “Individually Quick Frozen”. This means after the scallops are caught and shucked they are quickly frozen on single layers to help keep them from sticking to each other. In addition, by quickly freezing the scallops they taste extremely fresh. Our method of freezing them also ensures no extra liquid makes it into the packaging which helps keep the scallops free of unwanted tastes upon cooking.

What are the health benefits of Scallops?

Widely considered as one of the healthiest seafood, scallops are a great source of protein and have low-fat content. Eating scallops makes you feel fuller longer. This seafood is rich in vitamins and minerals as well as a great source of antioxidants. For a 3oz serving of scallops, you get a good amount of omega-3 fatty acids, phosphorus, iron, potassium, vitamin B12, and selenium.

  • Saturated Fatty Acids: 0.2 g
  • Protein: 17 g

How To Cook Frozen Scallops

Most importantly, frozen scallops must first be thawed before being cooked. There are two simple methods of thawing frozen seafood:

  1. Place semi-open package into the refrigerator. This method can take a bit longer than the water method, however, may yield a better-tasting outcome as less of the natural oils leak out of the scallops/fish. For scallops, try to separate each one into a tray so that the warmer air is able to penetrate the frozen surfaces quicker
  2. Option two involves placing the frozen scallops in a large bowl and running cool water directly over them until they are submerged. Do not use hot water as this can cause cracking within the frozen scallops.

Once thawed, scallops can be cooked in a plethora of ways. Most commonly, pan-frying with a little butter and fresh garlic yields an excellent tasting scallop.

Additional information


10/20, U10


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