Buy Frozen Scallops — Dry-Packed, Never Watered Down
The frozen scallops most shops sell are pumped full of water. Ours are dry — sushi-grade, frozen at their peak, so they sear golden instead of steaming grey. Sashimi-grade Hokkaido scallops, delivered cold across Canada.
Shop Frozen ScallopsNew here? 10% off your first order with code FRESHFISH10
Buy scallops online — plus the shellfish to match
Start with our sashimi-grade Hokkaido scallops, then round out the plate with premium wild shellfish.
Hokkaido Scallops
Sashimi-grade Hokkaido scallops, IQF for peak freshness, hand-graded 30/40 to the 1 lb bag — dry-packed, sweet, and sushi-grade. Frozen scallops the way they should be.
Shop Frozen ScallopsMake it a feast — premium wild shellfish
Wild BC Spot Prawn Tails
Trap-caught and flash-frozen in seawater — sweet, prized, and as sashimi-grade as our scallops. Half-pound tub.
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Golden King Crab Legs
Bering Sea golden king crab, pre-cooked and split — sweet, decadent, and ready to thaw, crack, and dip. One-pound portions.
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Wild Lobster Split
Atlantic lobster split and reassembled in-shell — claw, knuckle, and tail — HPP-treated for a clean, tender release.
View productDry-packed, never watered down
Most scallops are soaked in phosphates to plump them with water. Ours are dry — nothing added — so they sear and caramelize instead of steaming grey.
Frozen at peak, delivered cold
IQF the moment they're harvested, so peak sweetness is locked in — then shipped cold to your door, anywhere in Canada.
Sashimi-grade & naturally sweet
Hand-graded 30/40 Hokkaido scallops — plump, sweet, and sushi-grade. Good enough to eat raw, as crudo or sashimi.
How to buy frozen scallops online from us
Restaurant-grade scallops — three steps from cart to pan.
Order online
Add scallops to your cart and check out in minutes. New? Take 10% off with code FRESHFISH10.
We ship them cold
Shipped frozen at peak in eco-friendly insulation, delivered across Canada.
Sear in 90 seconds
Pat dry, hot pan, 60–90 seconds a side. Dry-packed means they brown — no steaming, no shrinking.
Dry scallops vs. "wet" scallops — the difference you can taste
Most scallops — frozen or "fresh" — are soaked in a phosphate bath that plumps them with water. They look bigger on the shelf, then leach it all back out in the pan, steam grey, and shrink to half what you paid for. Ours are dry: untreated, nothing added. Frozen at their peak, they hit a hot pan and caramelize — golden crust, sweet centre, the scallop you actually ordered.
Loved by home cooks across Canada
"Pure, unadulterated taste of the ocean in every bite. This wild-caught sockeye exceeded our expectations — exceptional freshness and rich flavour."
"So delicious and easy to make. I did it Japanese style with miso — so buttery and sweet."
"We've bought this several times and it never disappoints. Really good."
"Excellent, the right size portion — easy to pan-fry in butter and fresh herbs."
As featured on Apple TV+'s The Reluctant Traveler with Eugene Levy.
From cold waters to your table
Seafood Naturally is the home-delivery brand of Organic Ocean — a fisherman-owned company that has supplied some of the world's finest kitchens for over fifteen years. We hold our scallops to the same standard as everything we sell: dry-packed, never water-plumped, frozen at the peak of freshness, and fully traceable. The quality chefs rely on, now ordered online and delivered to your door.
Questions, answered
Are these dry scallops or "wet" scallops?
Dry — always. "Wet" scallops are soaked in a phosphate solution (STP) that pumps them full of water, so you pay for brine and watch them weep and steam grey in the pan. Ours are dry-packed: nothing added. They sear golden and taste like scallop, not salt water.
Are frozen scallops as good as fresh scallops?
Better, usually. "Fresh" scallops at the counter are often days off the boat and were previously frozen anyway. Ours are IQF — individually quick-frozen at the peak of harvest — so the sweetness is locked in. Thaw them in the fridge overnight and they're indistinguishable from just-caught.
Where are these scallops from?
These are sashimi-grade Hokkaido scallops from the cold, clear waters of the North Pacific — prized by sushi chefs for their size and natural sweetness. Hand-graded 30/40 to the pound and fully traceable, like everything we sell.
How big are they?
30/40 per pound — large, restaurant-spec scallops, roughly 30 to 40 in a 1 lb bag. Plump enough to get a proper sear and keep a tender centre.
How do I cook and sear scallops?
Pat them bone-dry, get a pan or cast iron screaming hot with a little oil, and sear 60–90 seconds a side until golden. Don't crowd the pan and don't move them early. Finish with butter. Because they're dry-packed, they brown instead of boiling.
Can I eat them raw, as sashimi or crudo?
Yes — they're sashimi-grade. Slice thin for crudo, dress with citrus and good oil, or serve as scallop sashimi. Sweet, clean, and meant to be eaten raw.
Where do you deliver?
Across Canada — Vancouver, Toronto, Calgary and beyond — shipped frozen in eco-friendly insulation so your scallops arrive in perfect condition.
Is there a discount for first-time orders?
Yes — new here? Take 10% off your first order with code FRESHFISH10 at checkout.
Order Dry-Packed Frozen Scallops Today
Sashimi-grade, sweet, and seared in 90 seconds. Delivered cold across Canada.
Shop Frozen ScallopsNew here? 10% off your first order with code FRESHFISH10