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Frozen Scallop In Shell
Our Frozen Scallop In Shell features premium whole bivalves, supplied on the half-shell or as fully closed units, sourced from MSC-certified fisheries in the North Atlantic and Sea of Japan. Each scallop is individually quick-frozen (IQF) within two hours of harvest, with the adductor muscle, orange roe, and natural juices preserved intact inside the shell. This format eliminates the need for shucking before cooking-simply place the frozen scallop directly onto a grill, steamer, or oven tray. The shell protects the meat from freezer burn and locks in briny sweetness. Upon cooking, the meat turns opaque white with a coral-red roe, offering a firm yet tender bite and a complex umami flavor. Ideal for garlic butter bake, cheese gratin, sake-steaming, or as a garnish for seafood paella. Each scallop weighs 80–120g (shell-on), with meat content 25–35g. Packed in 1kg interleaved trays or 4kg master cartons. Frozen shelf life: 24 months at -18°C. Halal and BRC certified. Perfect for home cooks, restaurants, and seafood platters. Export ready.
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FAQ
Q: Are there enzymatic differences between male and female scallops that affect frozen storage outcomes, and can they be identified by color?
A: Female scallops have higher glycogen reserves for gonad development, leading to sweeter meat but also faster post-mortem glycolysis, producing more lactic acid and a lower pH during freezing-this can cause more protein precipitation. Males tend to be firmer after thaw. Color is not a reliable sex indicator; gonad presence (orange roe) is the only clear marker.
Q: What happens to the sweet, briny flavor compounds (like glycine betaine) during extended frozen storage, and why do older scallops taste flat?
A: Glycine betaine and other osmoprotectants slowly leach out with moisture migration over months. More critically, enzymes like protease continue to break down free amino acids into bitter peptides even at -18°C, albeit slowly. After 10–12 months, the flavor profile shifts from sweet-briny to cardboard-like or bland, regardless of visual appearance.
Q: Can frozen scallops be successfully cooked directly from frozen without thawing, and what adjustments are critical for even doneness?
A: Yes, but only for IQF individual pieces. Pan-searing from frozen requires lowering heat by 20% and extending cook time by 40–50%, with a covered lid for the first 2 minutes to steam-thaw the center. However, moisture release is higher, so achieving a golden crust is difficult; this method is better suited for soups or stews.
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