Are Scallops Safe To Eat While Pregnant? | What To Order With Confidence

Yes, fully cooked scallops are a low-mercury seafood choice in pregnancy when you skip raw dishes and stay within weekly seafood servings.

Scallops sit in a sweet spot for a lot of pregnant readers: they’re seafood that feels like a treat, they cook fast, and they’re not on the usual “high mercury” avoid list. Still, the safety question is real because scallops show up in raw bars, sushi rolls, ceviche-style plates, and barely-seared restaurant dishes.

The good news is simple. When scallops are cooked through and handled safely, they’re a reasonable pick during pregnancy. The bigger risks come from raw or undercooked shellfish, cross-contamination, and mystery sourcing.

This guide breaks it down in plain terms: what makes scallops safe, what makes them risky, how much fits into weekly seafood limits, and how to order or cook them so you can eat with less second-guessing.

Why Scallops Can Fit A Pregnancy Diet

Seafood during pregnancy is often framed as a trade-off: you want the nutrients, but you don’t want mercury or foodborne illness. Federal guidance encourages eating fish and shellfish that are lower in mercury because seafood adds nutrients that support a baby’s growth and brain development. FDA advice about eating fish puts that goal into a weekly serving range and pushes “variety” rather than one repeated choice.

Scallops help with that variety. They’re a shellfish option that isn’t a large predator fish, which is where mercury tends to climb. They also cook quickly, so it’s easier to reach a safe, fully cooked end point without drying them into rubber.

What You Get Nutritionally From Scallops

Scallops are mostly lean protein, with minerals that many pregnant people pay attention to. You’ll see selenium, iodine, and vitamin B12 show up often in seafood nutrition discussions. The exact numbers depend on species and portion size, but the pattern is steady: scallops bring protein without a heavy, greasy feel.

They also pair well with foods that round out a pregnancy plate: rice, potatoes, pasta, beans, cooked greens, or a salad that’s washed well. That makes it easier to build a meal that feels complete.

Mercury: The Risk People Worry About Most

Mercury is the headline fear with seafood in pregnancy, and it’s not made up. Obstetric guidance often names the big offenders to avoid, like shark, swordfish, king mackerel, marlin, orange roughy, and tilefish. ACOG’s healthy eating guidance includes that avoid list and points to keeping mercury exposure low while still getting the upside of seafood.

Scallops are not in that “avoid” set. That doesn’t mean “eat scallops every day.” It means scallops can be one of your lower-mercury picks inside the usual weekly seafood range.

When Scallops Are Not Safe During Pregnancy

Most scallop problems in pregnancy are not about mercury. They’re about germs and parasites from raw or undercooked seafood, plus handling mistakes like warm storage, dirty cutting boards, or a kitchen that treats raw seafood juices like harmless water.

Public food-safety guidance for pregnancy is direct: skip raw seafood and cook seafood thoroughly. FoodSafety.gov pregnancy food safety guidance calls out avoiding raw seafood and points to cooking seafood dishes to 145°F (63°C).

Raw Or “Almost Raw” Scallops Are The Dealbreaker

Raw scallops can carry germs that are rough on anyone and can be riskier in pregnancy. That includes “crudo,” “ceviche,” “cold-smoked,” “sashimi,” and scallops that are only kissed by heat on the outside.

Pregnancy also changes how your body handles certain infections. The CDC flags that pregnant people are more likely to get sick from some foodborne germs and should choose safer options, including avoiding raw or undercooked fish and shellfish. CDC safer food choices for pregnant women lays out that logic in plain language.

Watch Out For Cross-Contamination

Even if your scallops end up fully cooked, the meal can still turn risky when raw seafood juices touch ready-to-eat foods. A few common ways this happens:

• Raw scallops are prepped on the same board used for salad or fruit.
• Utensils used on raw seafood are reused on cooked scallops.
• Cooked scallops are placed back on the plate that held them raw.
• Seafood sits out too long before cooking or serving.

At home, the fix is boring but effective: separate tools, wash hands, and treat raw seafood like raw chicken. At restaurants, your power move is choosing places with strong kitchen habits and ordering dishes that are clearly cooked through.

How Much Scallop Is Reasonable In A Week?

The most common weekly target in U.S. guidance for pregnant and breastfeeding people is eating a variety of seafood that’s lower in mercury, often framed as 8–12 ounces per week. That range shows up in federal advice and is echoed across pregnancy nutrition resources. FDA guidance also stresses variety, which matters because it keeps you from leaning too hard on any single source.

Scallops can be part of that weekly total. Think in portions you can picture:

• A home portion is often around 3–4 ounces cooked.
• A restaurant portion can be smaller (a few large scallops) or larger (a full entrée).
• Mixed dishes count too: scallop pasta, scallop risotto, scallops in a seafood stew.

If you’re already eating other seafood that week, scallops can slide in as one of those servings. If your seafood intake is low, scallops can help you hit the target without going near the high-mercury list.

Taking Scallops While Pregnant Safely With Real-World Choices

Here’s the part people actually need: how to decide in the moment. Grocery store scallops, frozen bags, restaurant plates, and sushi counters all come with different risk levels. Use the table below as a fast filter.

Scallop Choice	Pregnancy Safety	What To Do
Raw scallop crudo or sashimi	Avoid	Skip it and pick a cooked seafood option.
Ceviche-style scallops	Avoid	Acid “cures” texture, not safety.
Seared scallops that are translucent inside	Risky	Ask for them cooked through until opaque.
Fully cooked, opaque scallops	Generally OK	Keep portions inside weekly seafood servings.
Frozen scallops cooked at home	Generally OK	Thaw safely, avoid countertop thawing, cook fully.
“Dry” scallops from a trusted fish counter	Generally OK	Cook the same day or freeze, then cook fully.
Buffet seafood trays sitting warm	Risky	Choose made-to-order cooked items instead.
Scallops in a hot soup or stew	Generally OK	Make sure the dish is piping hot and scallops are opaque.

Buying Scallops: What To Look For

Buying scallops is where a lot of “safe in theory” meals go sideways. Quality and handling are the difference between a good dinner and a stomach-turning night.

Fresh Vs Frozen

Frozen scallops are often a smart buy during pregnancy. They’re usually frozen soon after harvest, then kept at a steady temperature until you take them home. That tight cold chain reduces the “warm time” where germs multiply.

Fresh scallops can be great too, but they rely more on perfect storage. If the display case looks sloppy or smells sharp and fishy, walk away. Scallops should smell clean and briny, not sour.

“Dry” Scallops Vs “Wet” Scallops

You may see “dry” and “wet” scallops mentioned. Dry scallops are not treated with additives that make them hold extra water. They brown better and tend to taste cleaner. Wet scallops can weep liquid in the pan and steam instead of sear.

This is a quality issue more than a pregnancy safety issue, but quality affects cooking. If scallops won’t brown, people sometimes undercook them while chasing that golden crust. Starting with better scallops makes it easier to cook them through without turning them tough.

Handling At Home

Once scallops are home, treat them like a food that needs cold storage. Keep them refrigerated, sealed, and on ice if you’re not cooking right away. If you won’t cook them within a day, freeze them.

For thawing, use the fridge overnight or a sealed bag in cold water that you change every 30 minutes. Avoid leaving seafood on the counter to thaw.

Cooking Scallops So They’re Safe And Still Tender

Scallops have a narrow window: undercooked is risky in pregnancy, overcooked is chewy. The goal is fully cooked and opaque, using gentle timing rather than fear-based overcooking.

What “Done” Looks Like

Cooked scallops turn opaque and feel springy, not squishy. The center should not look glassy. If you use a thermometer, seafood guidance often uses 145°F (63°C) as a target for cooked seafood dishes. FoodSafety.gov includes that temperature in its pregnancy-focused advice.

Fast Home Methods That Work

• Pan-sear: Pat dry, use a hot pan, cook until both sides are browned and the center is opaque.
• Oven-bake: Works well for larger batches; pull them when opaque and firm.
• Broil: Quick top heat; watch closely so they don’t dry out.
• Simmer in sauce: Great for pastas and stews; the scallops cook gently and evenly.

If you’re unsure, err toward a touch more cook time, then fix tenderness with sauce, butter, or a broth-based dish rather than stopping early.

Ordering Scallops At Restaurants Without Guesswork

Restaurants are where scallops often show up undercooked on purpose. Many kitchens aim for a soft center because diners like that texture. Pregnancy is not the moment for that style.

How To Order

• Say “cooked through” or “fully cooked, no translucence.”
• Choose scallops in hot preparations: pasta, risotto, curry, stew, or a baked dish.
• Skip raw bars and dishes described as crudo, ceviche, or sashimi.
• Avoid buffet seafood that’s been sitting out.

If your plate arrives with scallops that look glassy in the center, send them back. It’s a normal request, and it’s your call.

What About Scallops In Sushi Rolls?

Some rolls use cooked scallops, some use raw. If the menu doesn’t clearly state “cooked,” assume raw and pass. If you want sushi-style food, look for cooked seafood rolls, vegetable rolls, or tempura options made fresh and served hot.

Second Table: Temperature And Storage Cheatsheet

This table pulls the practical details into one place, since most scallop trouble comes from time and temperature mistakes rather than the scallops themselves.

Step	Target	Simple Check
Cook scallop dishes	145°F (63°C)	Opaque center with a firm, springy feel.
Reheat leftovers	Steaming hot	No lukewarm center; sauce should bubble.
Refrigerate after cooking	Within 2 hours	Faster if the room is warm or food is sitting out.
Thaw scallops	In the fridge	Overnight thaw beats countertop thawing.
Cold-water thaw	Sealed bag in cold water	Change water every 30 minutes.
Store raw scallops	Coldest part of fridge	Keep sealed, on ice if possible, and use soon.
Avoid high-risk servings	Raw or undercooked	Skip crudo, ceviche-style, sashimi, raw bar scallops.

Special Situations To Think Through

Shellfish Allergy Or Asthma History

If you have a known shellfish allergy, scallops are not a “test it and see” food during pregnancy. Allergic reactions can escalate quickly. Stick with proteins you already tolerate and talk with your prenatal care team about safe options.

High Blood Pressure Or Swelling

Scallops themselves are not a salty food, but restaurant scallop dishes can be. If swelling is an issue or you’ve been told to watch sodium, choose simpler preparations and ask for sauce on the side.

Food Aversion And Nausea

Scallops can trigger nausea for some pregnant people because seafood smells travel fast. If that’s you, don’t force it. You can get similar nutrition themes from eggs, yogurt, beans, lentils, poultry, and low-mercury fish that you tolerate better.

Practical Checklist For A Safe Scallop Meal

• Pick scallops that will be fully cooked and opaque.
• Skip raw scallops, ceviche-style dishes, and translucent centers.
• Count scallops as part of your weekly seafood total and rotate choices.
• At restaurants, order “cooked through” and send back undercooked plates.
• At home, thaw safely, separate raw seafood from ready-to-eat foods, and cook to a clear end point.

If you like seafood and miss it during pregnancy, scallops can be a satisfying way to keep seafood on the menu while staying aligned with mainstream pregnancy food-safety rules. Cook them well, keep the handling clean, and enjoy the meal.