Premium Sea Scallops
Kata Seafoods is a Canadian wholesale scallop supplier specializing in premium frozen scallops, IQF scallops, and bulk sea scallops for seafood distributors, foodservice companies, restaurant suppliers, retailers, and export markets worldwide. Our scallops are carefully harvested, processed, and individually quick frozen to preserve the natural sweet flavor, firm texture, and freshness customers expect from high-quality scallop seafood.
We supply a full range of commercial scallop sizes, including large scallops and premium sea scallops, with consistent grading, reliable year-round availability, and foodservice-ready packaging options. Whether your customers serve cooked scallops in restaurants, use raw scallops for premium seafood dishes, or require frozen scallops for retail and foodservice applications, Kata Seafoods delivers dependable quality and efficient seafood logistics across Canada and international markets.
IQF stands for “Individually Quick Frozen.”
It’s a freezing method where each piece of seafood (like lobster meat, claws, or crab) is frozen separately instead of in a block.
Why it matters:
IQF products are popular in seafood because they:
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Maintain better freshness and structure
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Reduce waste (no thawing a whole block)
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Are more convenient for foodservice and retail
2x5 lbs IQF
Dimensions: 12”L x 9”W x 5.5”H
TiHi: 15 x 10
Cases per pallet: 150
6x5 lbs IQF
Dimensions: 14”L x 12”W x 10.5”D
TiHi: 5 x 10
Cases per pallet: 50
1x30 lbs IQF
Dimensions: 14.43”L x 11.81”W x 10.25”D
TiHi: 5 x 10
Cases per pallet: 50
10x5 lbs Block
Dimensions: 24”L x 18”W x 6”D
TiHi: 5 x 10
Cases per pallet: 50
Available Scallop Sizes
Scallops are graded by count per pound (CT/LB). Lower counts indicate larger scallops, while higher counts indicate smaller scallops.
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U10 CT/LB (Under 10 scallops per pound)
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U12 CT/LB (Under 12 scallops per pound)
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10–20 CT/LB
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20–30 CT/LB
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30–40 CT/LB
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40–50 CT/LB
These commercial scallop sizes are suitable for foodservice, wholesale seafood distribution, restaurant suppliers, and retail seafood programs.
What are sea scallops?
Sea scallops are one of the most sought-after shellfish in the seafood industry, valued for their sweet flavor, tender texture, and versatility in a wide range of recipes. Larger than bay scallops, sea scallops are commonly used in restaurants, foodservice operations, and premium retail seafood programs. They are naturally high in protein, low in fat, and can be prepared grilled, pan-seared, baked, or served in numerous scallop recipes.
How should I store frozen sea scallops?
For the best quality and freshness, keep your frozen sea scallops stored in the freezer until you are ready to use them. Proper frozen seafood storage helps maintain the natural texture, sweet flavour, and premium quality of wild-caught scallops.
What is the best way to thaw frozen scallops?
For optimal results, remove the scallops from the freezer approximately 24 hours before cooking. Place them in a sealed bag or covered container in the refrigerator to thaw slowly. Once thawed, transfer the scallops onto a plate or tray lined with paper towel or a clean cloth to absorb excess moisture.
How do I cook sea scallops for the perfect sear?
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Ensure scallops are fully thawed before cooking.
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Pat scallops dry thoroughly using paper towel to remove excess moisture.
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Heat a skillet over high heat with a neutral cooking oil such as avocado oil, grapeseed oil, or canola oil.
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Place scallops into the hot pan one at a time, leaving space between each scallop.
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Sear for about 1 to 2 minutes per side until a golden crust forms and the scallops are cooked to your preferred doneness.
Properly prepared dry sea scallops should have a tender texture and naturally sweet flavour.
How long can frozen scallops stay in the freezer?
Please refer to the best before date listed on the packaging. Keeping scallops continuously frozen helps preserve freshness and quality.
Are frozen-at-sea scallops fresh?
Yes. Frozen-at-sea scallops are processed and frozen shortly after harvest to lock in freshness, texture, and flavour. This process helps preserve the premium quality of wild Canadian sea scallops from ocean to plate.
Why choose frozen scallops instead of fresh scallops?
Premium frozen sea scallops are flash frozen at peak freshness, helping preserve their natural sweetness, firm texture, and pure ocean flavour. In many cases, frozen-at-sea scallops offer more consistent quality than “fresh” scallops that have spent days in transport.
Do your scallops contain preservatives or additives?
No. Our sea scallops are 100% natural with no added preservatives, chemicals, or artificial additives. We focus on delivering high-quality wild-caught scallops with pure natural flavour.
What scallop sizes are available?
We offer multiple sea scallop sizes to meet wholesale and foodservice needs, including:
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U10 Scallops
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10/20 Scallops
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20/30 Scallops
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30/40 Scallops
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40/50 Scallops
For example, U10 means under 10 scallops per pound, while 10/20 means approximately 10 to 20 scallops per pound.
What part of the scallop is eaten?
The edible portion of the scallop is the adductor muscle, which is the tender, flavorful muscle that opens and closes the shell.
Why are some scallops orange or cream coloured?
Some wild sea scallops may naturally appear slightly orange, ivory, or cream coloured instead of bright white. This natural colour variation can occur in female scallops and does not affect freshness, taste, or quality. Many seafood buyers consider naturally coloured scallops a sign of premium, untreated scallops.
Our commitment to quality starts at the source
At Kata Seafoods, quality begins on the water. By working directly with harvesters and overseeing product directly off the boat, we maintain greater control over seafood quality, handling, and consistency from the very beginning of the supply chain. This hands-on approach allows us to efficiently move premium Sea Scallops, snow crab, Lobster and frozen seafood products from dock to distribution with transparency, reliability, and confidence.
Sea Scallop Distributor Canada
Premium Quality Seafood — Placopecten Magallanicus
Sea Scallops, (Placopecten magallanicus) are marine bi-valve mollusks with a hinged, fan-shaped, two part shell. Though found in every ocean, the largest wild scallop fishery is off of the North Eastern United States and Eastern Canada, with Japan and China closely following.
The whole scallop is edible, but the most commonly consumed part in North America is called the adductor muscle also known as the meat. The adductor muscle is white in color, firm in texture and has a very mild flavor.
There are two types of vessels used when fishing for Sea Scallops. Freezer trawlers, where the scallops are processed, packed, and frozen at sea; and wet fish vessels, where the scallops are kept fresh and on ice.
The fishing gear used is referred to as a New Bedford rake or rock dredge. A tow bar containing a dozen chain-link baskets is attached to the vessel allowing the dredge to be lowered to the seafloor and dragged along the scallop beds. After some time the dredge is hauled up for the contents to be sorted. The scallops are hand shucked aboard the vessel to obtain the scallop meat. In preparation for sale, they are rinsed and placed in a clean cheesecloth sack to be put on ice or frozen
Sea Scallop Fishing
Grounds & Zone Maps
Browse official sea Scallop fishing grounds and zone maps across Atlantic Canada, the Gulf of St. Lawrence, Newfoundland and Labrador, Nova Scotia, New Brunswick, Prince Edward Island, and Quebec. Discover key harvesting areas, management zones, and commercial fishing regions.