Scallops are mollusks, a type of shellfish, and they are generally safe for pregnant women to eat, provided they are prepared correctly. The main concerns regarding seafood consumption during pregnancy center on potential contamination risks, which can be mitigated through proper handling and cooking. When fully cooked, scallops offer a nutrient-dense option that can be a healthy part of a pregnancy diet.
Nutritional Benefits During Pregnancy
Scallops offer nutrients that support both maternal health and fetal development. They are an excellent source of high-quality, lean protein, with a typical 100-gram serving providing approximately 20 to 24 grams. This protein is necessary for the rapid growth of fetal tissues, including the brain, muscle, and organs, as well as for maternal tissue repair and blood volume expansion.
The shellfish is also a source of iron, a mineral that becomes increasingly important as blood volume increases during pregnancy. Adequate iron intake helps prevent maternal anemia and supports the transport of oxygen to the developing fetus. Furthermore, scallops contain vitamin B12, vital for the formation of red blood cells and the healthy development of the baby’s brain and nervous system.
Trace minerals like zinc and selenium are present in scallops and contribute to prenatal health. Zinc supports immune function and cell division, processes necessary for growth throughout pregnancy. Selenium acts as an antioxidant, protecting cells from damage and supporting proper reproductive and thyroid functions.
Scallops and Mercury Levels
A primary concern with seafood consumption during pregnancy is exposure to methylmercury, a heavy metal that can harm a developing baby’s nervous system. Larger, longer-lived predatory fish accumulate higher concentrations of mercury over time. Scallops, however, are filter-feeding mollusks with a short lifespan, resulting in low levels of mercury contamination.
The U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) provide guidance on safe seafood choices for pregnant women. Scallops are consistently listed in the “Best Choices” category, indicating their low-mercury status. This classification means they can be consumed two to three times a week as part of the recommended 8 to 12 ounces of low-mercury seafood per week.
Choosing low-mercury seafood like scallops allows a pregnant woman to gain the benefits of omega-3 fatty acids and other nutrients while minimizing chemical risk. The low-mercury content makes scallops a safer alternative compared to species like shark, swordfish, king mackerel, or tilefish, which should be avoided due to their high mercury content.
Ensuring Safe Consumption
The primary risk associated with eating scallops is not mercury but the potential for foodborne illness from pathogens like Vibrio bacteria or Hepatitis A, which can be present in raw or undercooked shellfish. Pregnant women are considered a high-risk group for severe complications from these infections. Therefore, all scallops must be cooked thoroughly to eliminate any harmful bacteria or parasites.
Scallops should be cooked until the flesh is completely opaque and firm throughout. Although a food thermometer is difficult to use on small pieces of shellfish, the target internal temperature for safety is 145°F (63°C). Visual cues are often the most practical measure; the translucent, pearly flesh of a raw scallop must turn milky white or opaque.
Proper sourcing is an additional layer of safety, and it is recommended to purchase scallops from reputable suppliers who adhere to commercial harvesting regulations. Once purchased, fresh scallops should be refrigerated immediately at 40°F (4°C) or below and cooked within one to two days. Thawing frozen scallops should be done safely in the refrigerator, not at room temperature, to prevent bacterial growth.
Preventing cross-contamination is necessary when handling raw scallops. Separate cutting boards and utensils should be used for raw seafood to avoid transferring pathogens to ready-to-eat foods. After cooking, any leftovers should be refrigerated within two hours and reheated to at least 165°F (74°C).