Fridge storage

How long do scallops last in the fridge?

About 1 day for raw scallops. USDA gives 1 to 2 days; Well Stockd plans on the short end.

Times are for a fridge at 40°F (4°C) or below. They’re a guide, not a safety guarantee.

How we checked this: each storage time here is checked against the source named beside it, USDA FoodKeeper, USDA FSIS or another, before the page goes live. A time marked “Our estimate” is Well Stockd’s own, since FoodKeeper and FSIS give none. Editorial policy

How long they keep

Raw, in the fridge
1 to 2 days refrigerated Source: USDA FoodKeeper: Scallops (opens in a new tab)
Cooked
3 to 4 days refrigerated Source: USDA FoodKeeper: Leftovers with meat, fish, poultry or egg (opens in a new tab)
Freezer
About 3 months (90 days) at best quality. Frozen food stays safe indefinitely at 0°F; the time is about texture and flavor. Source: USDA FoodKeeper: Scallops (opens in a new tab) Our time differs from FoodKeeper, which lists 6 to 18 monthsCompare freezer times for other foods on the printable freezer storage chart.
How to store them
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.
Kitchen list sorted by use soon, grouped into fridge and pantry, each item with its amount and buttons to change it
Your kitchen, sorted by what to use first Free

How to tell if scallops have gone bad

Dates are estimates; these are the checks that actually decide it. Don’t taste food to check whether it has gone bad.

Throw them out at once if you see:

  • Strong fishy or ammonia smell: discard immediately
  • Slimy, sticky surface

Warning signs (throw them out if you notice more than one):

  • Dull gray or brown color instead of creamy white
  • Liquid pooling in the container

Sources and limits

That’s not long. If you won’t use it in time, freeze it, or check FoodKeeper’s freezing advice for this food.

Well Stockd doesn’t know when this food was harvested, packed, bought, opened or cooked. Write down the date you opened, cooked or refrigerated it, follow the package directions, keep your fridge at 40°F or below, and check the official listing when food safety is in question.

USDA FSIS gives raw shellfish 1 to 2 days, FoodKeeper gives scallops 1 to 3, and the FoodSafety.gov chart allows shucked scallops 3 to 10; Well Stockd plans on the short end.

Each time in the table names its source beside it. A time marked “Our estimate” is Well Stockd’s own, because FoodKeeper and FSIS give none for that food in that state, and where our time differs from FoodKeeper’s, the row shows FoodKeeper’s figure too. The number at the top is Well Stockd’s own estimate. It’s a guide, not a safety guarantee: FoodKeeper says storage times are guidelines, and quality varies with how food is grown, handled, shipped and stored. This page was last updated .

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