Clearwater frozen-at-sea scallops

Clearwater frozen-at-sea scallops are prized for their sweet flavor, firm texture, and consistent quality, making them a favorite for home cooks and professional chefs alike. Because they’re frozen at sea within hours of harvest, they offer a “just-caught” taste year-round, along with strong traceability and food safety standards.

What are Clearwater frozen-at-sea scallops?

Clearwater frozen-at-sea scallops are wild-caught sea scallops harvested, shucked, and individually quick frozen (IQF) directly on the fishing vessel. Instead of being brought to shore in the shell and processed later, they’re handled and frozen at peak freshness, typically within hours of leaving the water.

Key characteristics:

Wild-caught from cold North Atlantic waters
Frozen-at-sea (FAS) for maximum freshness
Individually quick frozen (IQF) to prevent clumping
Minimal additives (often just water glazing; check label for any added phosphates)
Consistent sizing (graded by size count per pound)

This process helps preserve:

Natural sweetness
Firm, meaty texture
Moisture content
Color and appearance

How frozen-at-sea scallops compare to fresh

Many consumers assume “fresh” is always better than frozen, but with scallops, that isn’t always true.

Advantages of frozen-at-sea scallops:

Freshness locked in early: Frozen within hours of harvest, often fresher-tasting than scallops that spent days in transit on ice.
Better shelf life: Stay in top condition for months when kept frozen properly.
Consistent quality: Less variation from batch to batch because the handling process is standardized.
Reduced waste: You can thaw only what you need.

Potential downsides vs fresh:

Require thawing time and careful handling.
If not thawed correctly, can release excess moisture in the pan.
Quality still depends on proper storage and handling after you buy them.

For most home kitchens, high-quality frozen-at-sea scallops are equal to — and often better than — many “fresh” scallops that have traveled long distances.

Sizing and grading

Clearwater frozen-at-sea scallops are usually graded by a count system, indicating how many scallops fit into one pound.

Common grades include:

U/10: Under 10 scallops per pound (very large)
10–20: 10 to 20 scallops per pound (large)
20–30: Medium size scallops
30–40: Smaller scallops, often used in pastas, chowders, or mixed seafood dishes

The smaller the number, the larger the scallop. For searing as a main feature on the plate, many cooks prefer U/10 or 10–20.

How to store Clearwater frozen-at-sea scallops

To maintain quality and food safety:

Keep frozen at -18°C (0°F) or colder until ready to use.
Store in the coldest part of the freezer, away from the door.
Ensure the package is sealed and free of rips or punctures.
Avoid repeated thawing and refreezing, which can damage texture and flavor.

Signs of freezer damage or age:

Excessive frost or ice crystals in the package
Dry, white, or “chalky” patches (freezer burn) on the scallops
Noticeable off odor after thawing

When properly stored, frozen-at-sea scallops can retain excellent quality for 3–6 months, often longer, but always check the best-before date.

How to thaw frozen-at-sea scallops

Proper thawing is critical to keeping scallops firm and dry enough for a great sear.

Best method: Overnight in the refrigerator

Remove scallops from the outer packaging.
Place in a covered container or seal in a zip-top bag.
Leave in the refrigerator for 8–12 hours or overnight.
Once thawed, pat dry thoroughly with paper towels before cooking.

Faster method: Cold water thaw

If you’re short on time:

Keep scallops in a sealed, watertight bag.
Submerge the bag in a bowl of cold water (never hot).
Change water every 20–30 minutes.
Thaw for about 30–60 minutes depending on size.
Pat dry well before cooking.

Avoid:

Thawing at room temperature on the counter
Using hot water
Microwaving, which can partially cook and toughen the scallops

How to cook Clearwater frozen-at-sea scallops

Because they’re high quality and naturally sweet, Clearwater frozen-at-sea scallops shine with simple cooking methods that highlight flavor and texture.

Pan-seared scallops (restaurant-style)

This is one of the most popular ways to enjoy them.

Thaw completely and pat very dry. Any surface moisture will interfere with browning.
Season with salt and pepper (and optional garlic powder or paprika).
Preheat a heavy pan (cast iron or stainless steel) over medium-high heat.
Add a high smoke point oil (canola, grapeseed, avocado).
When oil is shimmering and just starting to smoke, add scallops, spacing them apart.
Do not move them for 1.5–3 minutes, depending on size, until a deep golden crust forms.
Flip and cook another 1.5–2 minutes.
Finish with a knob of butter, a squeeze of lemon, and fresh herbs if desired.

Tips:

Scallops are done when they are opaque, springy to the touch, and slightly translucent in the very center.
Avoid overcooking; they can become rubbery quickly.

Grilled scallops

Thread scallops onto skewers (or use a grill basket).
Brush with oil and season simply.
Grill over medium-high heat for 2–3 minutes per side.
Remove as soon as they turn opaque and lightly charred.

Baked or broiled scallops

Ideal for easy weeknight meals:

Bake in a shallow dish with butter, garlic, white wine, lemon, and breadcrumbs at 400°F (200°C) for about 10–15 minutes.
Or broil for 5–7 minutes, watching closely to prevent overcooking.

In pasta, risotto, and chowder

Clearwater frozen-at-sea scallops also work beautifully in:

Creamy pasta dishes with garlic, white wine, and herbs
Lemon risotto, adding seared scallops on top just before serving
Seafood chowders or stews, adding scallops near the end so they don’t overcook

Flavor and texture profile

Clearwater’s frozen-at-sea scallops are known for:

Sweet, clean flavor with no “fishy” taste
Firm yet tender texture, not mushy
Creamy white color with a slightly translucent appearance when raw

If properly thawed and dried, they develop an excellent crust when seared while staying juicy inside.

Are there additives or water treatment?

Some commercial scallops are treated with phosphates (e.g., STPP) to retain moisture, which can cause excess water release in the pan and a slightly soapy taste.

To make informed choices:

Check the ingredient list on the packaging.
Ideally it should list “scallops” only, or scallops with a protective water glaze.
If phosphates are present, be sure to dry scallops very thoroughly and allow extra time to brown.

Clearwater typically emphasizes minimal processing and strong traceability, but always confirm details on the specific product label.

Sustainability and sourcing

Responsible sourcing is an important consideration for many scallop buyers:

Clearwater scallops are generally harvested in regulated North Atlantic fisheries.
Many fisheries have strict quota and size limits to protect the stock.
Third-party certifications (where applicable) can indicate sustainable practices.

To evaluate sustainability:

Look for certification logos (e.g., MSC where applicable).
Check details from Clearwater’s own sustainability statements.
Review independent seafood guides in your region.

Nutritional benefits

Scallops are nutrient-dense, high-protein, and relatively low in calories and fat.

A typical 3-ounce (85 g) cooked portion provides:

High-quality protein with all essential amino acids
Low fat content, including some omega-3 fatty acids
Vitamins and minerals such as B12, selenium, zinc, and phosphorus

They suit many eating patterns, including high-protein, low-carb, and Mediterranean-style diets, provided they’re prepared with moderate amounts of added fats and sauces.

Common mistakes to avoid

To get the best from Clearwater frozen-at-sea scallops, avoid:

Skipping the pat-dry step: Damp scallops steam instead of sear.
Overcrowding the pan: Leads to steaming and pale scallops.
Overcooking: Turns them tough and rubbery. Stop as soon as they’re opaque.
Improper thawing: Thawing at room temperature or in hot water encourages bacterial growth and uneven texture.
Refreezing after thaw: Damages texture and can affect flavor.

Simple serving ideas

Easy ways to serve frozen-at-sea scallops:

Over a bed of risotto, mashed potatoes, or creamy polenta
With garlic butter and steamed vegetables
On a salad with citrus segments and light vinaigrette
With pasta in a light lemon, garlic, and white wine sauce
Paired with bacon or pancetta for a surf-and-turf twist

Choosing the right pack for your needs

When buying Clearwater frozen-at-sea scallops, consider:

Size grade: Large (U/10 or 10–20) for searing; smaller for pastas and soups.
Intended dish: Main course vs mixed seafood.
Storage space: Larger bags might be more economical if you have freezer room.
Frequency of use: If you cook scallops often, a bulk package may offer better value.

Clearwater frozen-at-sea scallops offer a convenient way to enjoy premium-quality seafood at home, with the freshness of wild-caught scallops preserved right on the vessel. With proper thawing, careful drying, and quick, high-heat cooking, you can achieve restaurant-level results and showcase their naturally sweet flavor and firm, delicate texture in a wide range of dishes.