The Plant Based Seafood Co has announced the launch of ‘first-of-their-kind’ shelf-stable vegan scallops.

Based on Gwynn’s Island – a tiny Virginia island settlement in the Chesapeake Bay – the company was founded by veterans of the seafood industry, Monica Talbert and Shelly Van Cleve.

The Mind Blown range, which utilises ingredients such as konjac and wheat protein, already encompasses a number of frozen products, including plant-based dusted scallops, crab cakes and ‘coconut shrimp’.

The latest addition does not need to be kept frozen or refrigerated and can be used in a range of recipes.

“Unlike all of our other plant-based seafood products, we can ship…[the scallops] out without the coolers and dry ice,” said co-founder and CEO, Talbert. “This is a real game-changer.”

Co-founder and chief innovation officer, Van Cleve, added: “There are so many benefits of these scallops being shelf stable – from the convenience to the saved energy and emissions”.

“Chefs can save precious freezer/refrigerator space and the consumer can keep them on hand for an elevated meal, any day of the week.”

The plant-based scallops are available to purchase via the company’s website.

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