Dry-packaged Scallops Market Size & Share Analysis - Growth Trends And Forecast (2025 - 2030)

Global Dry-Packaged Scallops Market Trends and Insights

Rising preference for chemical-free "dry" seafood

As health consciousness and culinary sophistication rise, consumers are increasingly favoring natural, unprocessed seafood, especially in premium markets. Dry-packed scallops, in particular, are fetching notable price premiums over their chemically treated counterparts. Chefs, especially in restaurants, are drawn to dry-packed scallops not just for their superior flavor but also for their enhanced searing capabilities. Global Seafoods highlights that these scallops boast greater culinary versatility, with chefs lauding their authentic taste and cooking attributes. This trend is especially strong in North America and Europe, where regulations promote transparent labeling, helping consumers discern processing methods. The Interstate Shellfish Sanitation Conference underscores the significance of proper scallop handling and storage, bolstering the premium status of dry-packed products. As food service operators increasingly champion sustainability and natural processing, the market for chemical-free products is rapidly expanding. This movement resonates with the broader clean-label trend in the food industry, indicating a lasting shift beyond just premium segments.

Premium price realisation in food-service segment

Despite supply constraints, U10 scallops are now commanding prices nearly USD 20 higher than those of last year's levels, thanks to their strategic positioning as premium menu items in food service establishments. This pricing power not only underscores the scallops' scarcity value but also highlights a quality differentiation. Restaurants are capitalizing on the superior culinary properties of dry-packed products, justifying their premium positioning, as reported by Seafood News^{[1]Source: Seafood News, “U10 Scallop Prices,” seafoodnews.com}. Operators in the HoReCa sector note that dry-packed scallops not only differentiate their menus but also bolster higher check averages. This is especially true in fine dining venues, where the origin and preparation of a dish significantly shape customer perceptions. Maine's burgeoning scallop aquaculture industry is riding this wave. Organizations like NOAA Sea Grant are actively promoting both farmed and wild scallops through culinary education programs, spotlighting their quality attributes, as highlighted by the World Aquaculture Society. The food service industry's readiness to shoulder these elevated costs underscores the strategic importance of premium ingredients in the fiercely competitive restaurant landscape. Yet, there's a growing pushback against ongoing price hikes, hinting at potential demand elasticity limits that might temper future price gains, according to Undercurrent News.

Expansion of MSC-certified Atlantic sea-scallop quotas

As the US Atlantic sea scallop fishery retains its Marine Stewardship Council (MSC) certification, quota allocations are rising to meet market demand. NOAA Fisheries has projected landings of 18 million pounds for 2025. Under Framework 39, annual quotas have been boosted to 675,563 pounds, and once off-limits areas are now reopened. This certification offers a competitive edge in markets, especially in Europe, where sustainability credentials play a pivotal role in procurement choices. Fisheries holding the MSC certification showcase their commitment to responsible resource management, employing science-based quotas and habitat protection, ensuring the industry's long-term viability. With expanded quotas, processors can grow their operations while upholding sustainability pledges, alleviating supply constraints that have historically driven up market prices. The MSC certification not only bolsters market access but also aids in premium positioning, as sustainability increasingly sways purchasing choices in both institutional and retail sectors. Yet, it's essential to note that quota management is tethered to biological assessments and environmental factors, introducing supply variability that can sway market stability.

Product innovation in processing and freezing techniques

Innovations in liquid nitrogen quick-freezing and cryogenic systems are transforming scallop preservation, offering enhanced product characteristics over traditional methods. Research from Virginia Tech highlights that cryogenically frozen scallops boast notably lower thaw loss rates: a 4-hour cryogenic process results in a 2.41% thaw loss, while a 24-hour method sees a 4.21% loss^{[2]Source: Virginia Tech, “Quality of Cryogenically Frozen Sea Scallops,” vt.edu}. These advancements empower processors to uphold product quality during prolonged storage, ensuring the texture and nutritional attributes of premium dry-packed products remain intact. The swift freezing rates of liquid nitrogen applications in aquatic products curtail ice crystal formation, bolstering overall product integrity, as noted by the Food Science of Animal Products. Further processing innovations introduce automated ear-hanging equipment in aquaculture, nearly doubling production capacity and slashing labor costs by 43% compared to traditional lantern net culture. Merging advanced freezing technologies with dry-pack processing not only amplifies quality but also bolsters premium market positioning and broadens distribution reach.

Stringent food safety and labeling regulations

Regulatory compliance requirements impose substantial operational costs and complexity on dry-packed scallop processors. The FDA's Fish and Fishery Products Hazards and Controls guidance mandates the implementation of comprehensive hazard identification and control systems, requiring processors to establish robust monitoring protocols. Recent updates to FDA guidelines have expanded post-harvest treatment requirements and pathogen control measures, particularly for shellfish products that require specific handling procedures^{[3]Source: U.S. FDA, “Fish and Fishery Products Hazards and Controls,” fda.gov}. NOAA's Seafood Inspection Program regulations, which took effect in January 2025, establish standardized procedures that require significant investment in compliance. Additionally, Mandatory Country of Origin Labeling (COOL) requirements increase administrative responsibilities and potential penalties for mislabeling, especially for imported products. The regulatory environment creates operational advantages for established processors with dedicated quality assurance resources, while smaller operators face potential barriers to market entry. These regulations, however, support product quality and authenticity verification, contributing to industry-wide value enhancement.

Volatile raw material supply and price fluctuations

Supply chain disruptions and seasonal variations create persistent cost pressures, affecting profitability and market stability in the scallop industry. According to NOAA Fisheries, regulatory measures, including the Northern Gulf of Maine closure until April 2026, have reduced market supply volumes and increased price volatility. The ban on Japanese seafood imports by China has significantly altered global trade patterns, leading to supply chain instability. As Japan's scallop exports to China decreased to zero in 2024, producers have redirected their supply to other markets, including the United States and Vietnam, resulting in pricing pressures in these regions. The Seafood News reports that the Atlantic sea scallop market faces ongoing supply constraints, characterized by reduced landings and a shortage of larger scallops. These factors maintain historically high price levels, affecting market demand. Processors face challenges in maintaining profit margins due to fluctuating raw material costs and fixed operational expenses. The perishable nature of scallops further complicates the situation by limiting inventory management options and increasing vulnerability to short-term price fluctuations.

Segment Analysis

By Species: Sea Scallops Dominate Through Size and Culinary Versatility

In 2024, sea scallops dominated the market with a 57.64% share, thanks to their larger size, better meat yield, and well-established Atlantic supply chains. Meanwhile, diver scallops are the fastest-growing segment, boasting a 6.24% CAGR through 2030, thanks to their premium positioning and sustainable harvesting methods. The commercial viability and processing efficiency of sea scallops are evident, with the Atlantic sea scallop fishery raking in USD 478 million from 31.6 million pounds of landings in 2022, as reported by NOAA Fisheries. Bay scallops, valued for their sweet flavor and seasonal availability, hold a niche position. They fetch premium prices during peak harvests, especially in northeastern U.S. markets. According to the Interstate Shellfish Sanitation Conference, bay scallops are celebrated for their delicate taste, while sea scallops stand out as the largest and most commercially available option.

Diver scallops are witnessing rapid growth, thanks to their hand-harvested nature and minimal environmental impact. This appeals to sustainability-minded consumers and upscale restaurants seeking unique menu options. Geographic production patterns influence species segmentation: sea scallops thrive in North American waters, while diver scallops are sourced from select coastal regions with ideal diving conditions. Processing methods differ by species: sea scallops benefit from mechanized shucking, whereas diver scallops undergo labor-intensive handling, reinforcing their premium status. Regulatory frameworks also shape the species mix, with MSC certification programs endorsing sustainable harvesting across various scallop types.

Note: Segment shares of all individual segments available upon report purchase

By Form: Frozen Products Lead Through Extended Availability

In 2024, frozen scallops dominated the market, capturing a 46.26% share, thanks to their extended shelf life and year-round availability. Meanwhile, dried scallops, buoyed by Asian culinary traditions and a premium stance in specialty markets, emerge as the fastest-growing segment, boasting a 6.76% CAGR. Technological strides in Individual Quick Freezing (IQF) and cryogenic processing bolster the frozen segment, ensuring product quality and enabling global distribution beyond seasonal harvests. Lund's Fisheries' USD 2 million investment in advanced tunnel freezer technology underscores the confidence in the frozen segment's capabilities and demand, as highlighted by National Fisherman.

Fresh-chilled products command a premium in local and regional arenas, where swift distribution ensures top-notch quality, catering especially to upscale restaurants and niche retailers. The segmentation by form underscores varied value propositions: frozen products excel in operational ease and cost-effectiveness, while fresh offerings, with their enhanced culinary attributes, fetch higher margins. Dried scallops carve out a niche, holding deep cultural resonance in Asian cuisines, serving dual roles as core ingredients and flavor enhancers in age-old recipes. Recent innovations in drying technologies for aquatic products highlight the importance of environmental control in maintaining sensory and nutritional quality. The uptick in dried products reflects the growing Asian diaspora and the West's increasing adoption of Asian culinary methods, often featuring dried seafood ingredients.

By End User: Food Service Drives Premium Market Development

In 2024, the food service segment captured a dominant 54.83% market share, leveraging premium pricing and menu differentiation to elevate dry-packed scallops as signature ingredients. Meanwhile, the household/retail segment emerged as the fastest-growing, boasting a 5.73% CAGR, driven by rising consumer sophistication and a surge in home cooking. The food service's stronghold underscores its ability to command premium prices for high-quality ingredients. Restaurants are harnessing the superior searing and flavor profiles of dry-packed scallops to craft unique menu items. Highlighting the industry's commitment, Maine's culinary exchange programs, backed by NOAA Sea Grant, are actively promoting both farmed and wild scallops through chef education and tech transfer, as noted by the World Aquaculture Society.

Food processing and industrial sectors consistently demand reliable quality and supply. They often turn to frozen forms, which are well-suited for large-scale production and offer extended storage. The household retail segment is experiencing a surge, driven by heightened consumer awareness of premium seafood and growing confidence in home cooking, which is being bolstered by online resources and cooking classes. High Liner Foods, in a Q2 2025 report, credited improved retail performance to a later Lent timing and robust retail sales, signaling a positive consumer market trend, as highlighted by Seafood News. The segmentation nuances are evident: while food service leans towards bulk packaging, retail emphasizes consumer-friendly portions and transparent labeling, detailing product attributes and preparation guidance.

Note: Segment shares of all individual segments available upon report purchase

Geography Analysis

North America held a 33.52% market share in 2024, driven by established Atlantic sea scallop fisheries, robust processing infrastructure, and comprehensive regulatory frameworks. The region's integrated supply chains connect harvesting operations with processing facilities and distribution networks, serving both domestic and export markets efficiently. NOAA's management of the Atlantic sea scallop fishery includes quota allocations of 18 million pounds for 2025 and area management through Framework 39. In Canada, industry consolidation continues, as evidenced by Ocean Choice International's USD 200 million scallop quota sale to three companies in Nova Scotia. However, seasonal closures and quota limitations create supply constraints, affecting pricing and market stability.

Europe's mature market is characterized by established trade relationships and stringent sustainability requirements. The European Union's imports of live, fresh, or chilled scallops reached USD 79.4 million in 2021, with the United Kingdom as the primary supplier at USD 75.2 million, followed by the United States and Norway^{[4]Source: World Bank, “EU Scallop Imports 2021,” worldbank.org}. MSC certification requirements influence market dynamics, benefiting certified suppliers. EU scallop production reached 45,985 tonnes in 2021, with France contributing 91% of regional production. Post-Brexit, the UK maintains its position as a significant supplier, despite new regulatory requirements affecting market access. 

Asia-Pacific demonstrates the highest growth rate at 5.42% CAGR through 2030, supported by increased seafood consumption and expanding middle-class populations. Regional trade patterns shifted after China's ban on Japanese seafood imports, with Japan redirecting exports to markets including the United States and Vietnam, where Japanese scallop imports increased by 771% in 2024. The region focuses on aquaculture development, with Japan working to reduce dependence on Chinese processing. Infrastructure limitations and quality control requirements remain key challenges for accessing premium market segments. South America and Middle East & Africa present growth opportunities despite current infrastructure limitations. In the Middle East, the UAE exported USD 12,160 worth of scallops in 2023, primarily to Saudi Arabia. Saudi Arabia's seafood market is expected to grow from USD 0.98 billion in 2024 to USD 1.23 billion by 2033, supported by Vision 2030 initiatives. Both regions require significant infrastructure investment and market development to expand their presence in premium scallop segments.