Why Frozen Scallops Are a Growing B2B Opportunity
Global frozen scallop trade exceeded USD 2.4 billion in 2025 and continues to grow, driven by strong demand from EU food service, US retail, and rapidly expanding Middle Eastern markets. For importers, distributors, and hotel purchasing managers, partnering with a certified frozen scallop supplier that delivers consistent quality and documentation is essential — scallop quality is highly visible on the plate, and defects arrive with the cargo.
This guide covers everything wholesale buyers need to know: species, processing methods (dry vs. wet), sizing by count, certifications to require, and the key questions to ask any potential frozen scallop exporter before placing a purchase order.
Scallop Species: What B2B Buyers Are Actually Sourcing
Bay Scallops (Argopecten irradians / Chlamys farreri)
The most widely traded frozen scallop globally. Bay scallops are small (typically 100–200 per kg), sweet, and versatile — used in pasta, chowders, seafood mix plates, and budget food service menus. China is the dominant supplier; Thai processors often handle Chinese raw material for further value-added processing and re-export with EU/BRC certification.
Sea Scallops (Placopecten magellanicus)
The premium category — large, meaty, and visually impressive. U10 and U15 sea scallops are highly sought by hotel groups, fine dining, and premium retail. Primary origin: USA (New England), Canada, Japan (Hokkaido). Buyers sourcing U10 sea scallops should expect FOB pricing of $18–32/kg depending on size and dry/wet status.
Tropical Scallops (Amusium pleuronectes, Pecten fumatus)
Regional species from Southeast Asia and Australia, traded primarily in Asian markets. Available whole frozen or as adductor muscle only. Pricing is more accessible ($5–12/kg FOB) and suitable for food service and processed food applications.
Dry vs. Wet Scallops: The Most Important Processing Decision
The single most consequential specification when sourcing from a frozen scallop supplier is whether the product is "dry" or "wet" (also called "treated" or "chemical-free").
| Characteristic | Dry Scallops | Wet (Treated) Scallops |
|---|---|---|
| Processing | No additives — natural moisture only | Soaked in sodium tripolyphosphate (STP) |
| Yield loss on thaw | 5–12% | 25–40% (water release) |
| Sear quality | Excellent — caramelizes well | Poor — steams instead of sears |
| Labeling (US) | "Dry" — no disclosure required | Must label "treated with phosphate" |
| Price premium | 20–35% higher | Lower — apparent value only |
| Best for | Restaurant, hotel, premium retail | Processed food, prepared meals, budget food service |
Always confirm dry/wet status in writing in your purchase order and request a pre-shipment test weighing (frozen vs. thawed) for verification.
Scallop Sizing: Count-Per-Pound Reference for Wholesale Buyers
Scallop sizing is expressed as count per pound (US standard) or occasionally per kilogram (EU/Asian markets). The count designation tells you how many adductor muscle pieces fit in one pound of product.
| Size Code | Count Per Pound | Weight Per Piece | Application |
|---|---|---|---|
| U/10 | Under 10 | 46g+ each | Fine dining, hotel plate centerpiece |
| U/15 | Under 15 | 30–46g each | Premium food service, retail showcase |
| 10/20 | 10–20 | 23–46g each | Broad food service, mid-tier retail |
| 20/30 | 20–30 | 15–23g each | Pasta, risotto, mixed seafood plates |
| 30/40 | 30–40 | 11–15g each | Budget food service, processed food |
| 40/60 | 40–60 | 8–11g each | Seafood mix, chowder base |
| Bay scallop (small) | 100–200+ | 2–5g each | Pasta, soup, stir-fry |
Note: Size tolerances vary by supplier. Always request a spec sheet showing the allowed percentage of out-of-size pieces in a given lot — a reputable frozen scallop supplier will provide this upfront.
Certifications to Require from Any Frozen Scallop Supplier
- HACCP — Mandatory baseline for US FDA, EU, and most other markets
- BRC Global Standard for Food Safety — Gold standard for retail supply chains; verify at brcdirectory.com
- EU Establishment Approval — Required for all seafood entering EU; verify via TRACES database
- MSC Certification — Relevant for wild-caught scallop claims; verify at msc.org/fisheries-labelling
- ASC Certification — Relevant for farmed/aquaculture scallop claims
- FDA Registration — Required for US-bound shipments; verify at accessdata.fda.gov
Ask the supplier to provide certificate numbers, not just PDFs — then verify with the issuing body directly. Fraudulent certifications are more common in scallops than most buyers expect.
FOB Pricing Guide — Frozen Scallops 2026
| Product | Size | Processing | FOB USD/kg (est.) |
|---|---|---|---|
| Sea Scallop (USA/Canada origin) | U/10 | Dry IQF | $22–32 |
| Sea Scallop (USA/Canada origin) | U/15 | Dry IQF | $16–22 |
| Sea Scallop (USA/Canada origin) | 10/20 | Dry IQF | $12–17 |
| Bay Scallop (China/Thailand processed) | 30/40 | Wet IQF | $5–8 |
| Bay Scallop (China/Thailand processed) | Bay small | Wet IQF | $3.50–5.50 |
| Tropical Scallop (SE Asia) | 20/30 | Dry IQF | $7–11 |
Pricing fluctuates with seasonality and fuel costs. Request a current proforma invoice to verify FOB pricing before budgeting your landed cost.
Cold Chain Requirements for Frozen Scallop Imports
Scallops are among the most cold-chain sensitive frozen seafood products. The adductor muscle oxidizes rapidly if temperatures fluctuate above -18°C during transit. Key requirements:
- Blast-frozen at processing facility within 4 hours of shucking
- Maintained at -18°C or below throughout cold storage
- Reefer container set to -20°C for ocean freight
- Temperature data loggers in every container — request report with shipping documents
- Inspect for "frosty" packaging appearance (indicates temperature abuse) on arrival
Hanuman Seafood processes all frozen scallop orders in EU-approved, BRC-certified facilities with documented CCPs and digital temperature monitoring from blast freezer to container stuffing.
5 Questions to Ask Any Frozen Scallop Supplier
- Are the scallops dry or wet (phosphate-treated)? — Get it in writing on the spec sheet and purchase order.
- What is the glazing percentage? — Typical range is 10–20%; more than 25% reduces your actual protein yield significantly.
- Can you provide a third-party lab test certificate? — For microbiological counts, heavy metals, and (for farmed product) antibiotic residues.
- What is the size tolerance in each lot? — How many pieces are allowed to be out of the stated size range?
- What documents are included? — Health certificate, certificate of origin, and temperature log should always be included.
Why Work with a Certified Frozen Scallop Exporter
Hanuman Seafood is a fully certified frozen seafood exporter from Thailand — EU-approved, BRC-certified, HACCP-compliant. Our processing team handles scallop orders for food service distributors, retail importers, and hotel groups across 40+ countries. We supply dry IQF sea scallops, bay scallops, and tropical scallop species with full documentation and competitive FOB pricing from Thailand.
Contact our export team to request a current price list, product specifications, and samples.
