Can Pregnant Eat Scallops?

Scallops are low in mercury and high in protein, which makes them a reasonable seafood choice during pregnancy — if they are fully cooked. The real question is not whether scallops are safe in general. It is whether the scallops on your plate are cooked through and handled properly. Raw or undercooked scallops carry a real risk of foodborne illness, and pregnancy makes that risk more serious for both you and your baby.

Can Pregnant Eat Scallops?

Yes, pregnant women can eat scallops when they are thoroughly cooked. Cooked scallops are a good source of lean protein, vitamin B12, and the mineral selenium. They are also low in mercury, which matters because mercury is a neurotoxin that can affect a developing baby’s brain and nervous system.

The catch is the word “cooked.” Raw scallops — the kind served as sashimi, ceviche, or crudo — are not considered safe during pregnancy. Neither are scallops that are seared on the outside but still translucent and raw in the middle, a common preparation in restaurants.

Scallops fall into the same category as most other seafood: fine when cooked, off the table when raw. That distinction is the whole answer.

Why Does Cooking Matter So Much?

Cooking kills the bacteria, viruses, and parasites that can live in raw seafood. Without that step, those organisms reach your digestive tract intact.

Pregnancy changes how your body handles infection. Your immune system shifts during pregnancy, partly to tolerate the growing fetus. That shift appears to make pregnant women more susceptible to certain foodborne infections, and those infections can be more severe than they would be in a non-pregnant person.

The two organisms most associated with raw seafood are Vibrio bacteria and Listeria monocytogenes. Vibrio species naturally live in coastal waters and can concentrate in shellfish. Listeria is less common in seafood than in deli meats and unpasteurized dairy, but it is the organism doctors worry about most during pregnancy because it can cross the placenta.

Listeria infection, called listeriosis, can cause miscarriage, stillbirth, premature delivery, and serious illness in a newborn. It is rare, but the consequences are severe enough that public health agencies advise pregnant women to avoid raw animal foods entirely.

Is Mercury a Concern With Scallops?

No. Scallops are consistently listed among the seafoods lowest in mercury, along with shrimp, salmon, tilapia, and canned light tuna.

Mercury accumulates in large predatory fish that live long lives — shark, swordfish, king mackerel, tilefish, and bigeye tuna. Scallops are small, short-lived, and feed low on the food chain. They do not build up mercury the way those fish do.

This is why scallops are one of the seafoods that public health guidance actively encourages during pregnancy rather than restricts. Seafood provides omega-3 fatty acids, particularly DHA, which supports fetal brain and eye development. The goal is to get those nutrients from low-mercury sources.

Federal dietary guidance for pregnancy recommends eating a variety of seafood each week from the “best choices” list, which includes scallops. The exact weekly amount is a matter of ongoing public health guidance; if you want a specific target for your situation, your obstetric provider is the right person to ask.

How Should Scallops Be Cooked to Be Safe?

Scallops need to reach a safe internal temperature and turn opaque all the way through. There should be no translucent or gelatinous center when you cut into one.

The U.S. Department of Agriculture considers seafood safely cooked when it reaches an internal temperature of 145°F (about 63°C). A food thermometer is the only reliable way to confirm this, especially with thick scallops.

Visual cues that matter:

• The flesh is opaque and firm, not glassy or shiny
• The center is white or creamy, never translucent
• The scallop holds together and flakes slightly rather than feeling slippery

Pan-searing, grilling, broiling, steaming, and baking all work. The method matters less than the result. A quick sear that leaves a raw middle is the preparation to avoid.

What About Restaurant Scallops?

Restaurant scallops are the trickiest situation because you cannot see the cooking process. Many high-end preparations intentionally serve scallops medium-rare, with a caramelized exterior and a soft, slightly raw interior.

You can ask the kitchen to cook them through. Most restaurants will accommodate this. If the scallops arrive with a translucent center, send them back. That is not being difficult — it is a legitimate food safety request during pregnancy.

What About Smoked or Frozen Scallops?

Frozen raw scallops are fine as long as you cook them thoroughly after thawing. Thaw them in the refrigerator, not on the counter, and cook them the same day you thaw them.

Smoked scallops are a different story. Cold-smoked seafood — the kind that is not cooked during the smoking process — is generally not recommended during pregnancy because cold smoking does not kill Listeria. Hot-smoked scallops, which are fully cooked by heat during smoking, are generally considered safe. The problem is that packaging does not always make the distinction clear.

If you cannot tell whether a smoked scallop product was hot-smoked or cold-smoked, the safer choice is to skip it or cook it again before eating.

What Are the Signs of a Foodborne Infection?

Symptoms of foodborne illness typically appear within hours to a few days after eating contaminated food, though Listeria can take much longer — sometimes weeks — to cause symptoms.

Common signs include nausea, vomiting, diarrhea, stomach cramps, and fever. With listeriosis specifically, symptoms can resemble a mild flu and may include muscle aches and fatigue before any digestive symptoms appear.

If you are pregnant and develop fever, chills, or flu-like symptoms after eating seafood, contact your healthcare provider promptly. Listeriosis is treatable with antibiotics, and early treatment improves outcomes. Do not wait to see whether it passes on its own.

This is one of those situations where being cautious costs you very little and being slow can cost a great deal.

Are There Any Other Risks With Scallops?

Scallops are shellfish, so anyone with a shellfish allergy should avoid them regardless of pregnancy. Shellfish allergy is one of the most common food allergies and can cause reactions ranging from hives to anaphylaxis, a life-threatening emergency.

If you have never eaten scallops and have no known shellfish allergy, there is no specific reason pregnancy would change that. If you have any history of allergic reaction to shellfish, avoid them.

There is also a practical handling issue. Scallops are perishable and spoil quickly. Buy them fresh from a reputable source, keep them cold, and cook them within a day or two of purchase. Leftover cooked scallops should be refrigerated promptly and reheated until steaming hot.

The Bottom Line

Cooked scallops are a safe, nutritious seafood choice during pregnancy. They are low in mercury, high in protein, and fit the pattern of what public health guidance recommends for pregnant women.

Raw and undercooked scallops are not safe. That includes sashimi, ceviche, crudo, and restaurant preparations served medium-rare. The risk comes from Vibrio and Listeria, and Listeria in particular can have serious consequences for a pregnancy.

If you are ever unsure whether a scallop is cooked through, do not eat it. Order something else or ask for it to be cooked further. The inconvenience is minor. The stakes are not.