FoodKeeper-based refrigerated planning reference
How long do scallops last in the fridge?
Well Stockd’s curated reference uses about 2 days refrigerated for scallops, assuming a refrigerator kept at 40°F (4°C) or below. This is a planning estimate drawn from the app’s FoodKeeper/FSIS-based catalog, not a package date or a safety guarantee.
Unopened, opened, and frozen
The single fridge number above is a planning figure. Most of the questions people actually ask about scallops turn on whether the package has been opened, so those windows are listed separately here.
- Unopened
- 1 to 2 days refrigerated
- Opened or cut
- Same 1 to 2 days; cooked scallops hold 3 to 4 days
- Freezer
- About 90 days at best quality. Frozen food stays safe indefinitely at 0°F; the window is about texture and flavour.
- How to store it
- Coldest part of the fridge, in a sealed container set on ice if you have it. Most supermarket scallops were previously frozen; refreezing thawed ones costs texture.
How to tell if scallops has gone bad
Dates are estimates; these are the checks that actually decide it. When more than one of these is present, throw it out rather than tasting to find out.
- Strong fishy or ammonia smell — discard immediately
- Slimy, sticky surface
- Dull grey or brown colour instead of creamy white
- Liquid pooling in the container
How to use this window
This is a short planning window. If you will not use the food promptly, consult FoodKeeper for the item-specific freezing guidance.
Well Stockd does not know when this food was harvested, packed, purchased, opened, prepared, or moved between storage locations. Record the relevant opened, prepared, or refrigerated date, follow package directions, keep your refrigerator at 40°F or below, and use the official item listing when food safety is in question.
Primary sources and limits
The repository catalog identifies USDA FoodKeeper and FSIS typical refrigerated storage guidance as its source. FoodKeeper explains that storage times are guidelines and that actual quality varies with growing, handling, distribution, and storage conditions.