Scallops are a popular type of shellfish known for their delicate, sweet flavor. For pregnant individuals, questions about seafood safety are common due to concerns about contaminants. Scallops are generally safe to eat during pregnancy, provided they are properly prepared and cooked. They are classified as a low-mercury option, making them an excellent choice for incorporating beneficial nutrients into the diet.
Scallops and Mercury Content
The primary safety concern surrounding seafood consumption during pregnancy is the presence of methylmercury, a neurotoxin that can impair the developing brain and nervous system of a fetus. Mercury accumulates in fish through the food chain, meaning larger, longer-living predatory fish tend to have the highest concentrations. Scallops, however, are filter feeders that primarily consume plankton, which places them low on the aquatic food chain and results in minimal mercury accumulation.
The U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) classify scallops as a “Best Choice” option in their guidelines for pregnant and breastfeeding individuals. The average mercury concentration in scallops is exceptionally low, measured at approximately 0.003 parts per million (ppm), based on FDA monitoring data.
The FDA/EPA advises pregnant people to consume between 8 and 12 ounces of low-mercury seafood per week, which equates to about two to three servings. Scallops fit safely within this recommended weekly intake. Consuming them helps expectant mothers meet the weekly target and delivers nutrients that support fetal development.
Mandatory Cooking and Preparation Rules
While scallops are low in mercury, the risk of foodborne illness from consuming raw or undercooked shellfish remains a serious concern during pregnancy. Shellfish can sometimes harbor harmful bacteria, such as Vibrio, or viruses that cause food poisoning, which can pose a significant risk to the mother and the developing baby. For this reason, all scallops must be cooked thoroughly before consumption.
Expectant mothers must avoid all forms of raw scallops, including those found in sushi, sashimi, ceviche, or lightly seared dishes where the center remains translucent. Proper cooking ensures that any potential pathogens are eliminated, making the shellfish safe to eat. Scallops are fully cooked when they reach an internal temperature of 145°F (63°C).
Visually, a fully cooked scallop should appear opaque white or cream-colored throughout and feel firm to the touch. If the center is still translucent or gelatinous, it has not been cooked long enough and should be returned to the heat. Ensuring the scallop is entirely opaque is the most practical way to confirm safety.
Key Nutritional Benefits for Pregnancy
Beyond their safety profile, scallops offer nutrients beneficial for both maternal health and fetal development. They are a source of protein, with a typical 3-ounce serving providing around 20 grams. This protein supports the rapid growth of fetal tissues and the increased blood volume in the mother.
Scallops also contain Vitamin B12, which is necessary for the formation of red blood cells and proper neurological function in the baby. They provide Iron, a nutrient that helps prevent anemia, a common concern in pregnancy due to increased blood volume. Omega-3 fatty acids (DHA and EPA) are also present, which are important for the development of the fetal brain and nervous system.