Is Scallops Safe During Pregnancy? (Updated 2026 Guide)
Updated March 25, 2026
The Answer
Yes, with proper cooking. Scallops are safe during pregnancy when cooked to an internal temperature of 145°F. Raw or undercooked scallops should be avoided due to the risk of harmful bacteria and parasites.
Scallops fall under the raw seafood category, which the FDA advises pregnant women to avoid when uncooked. However, properly cooked scallops are a nutritious choice they're low in mercury and high in protein, omega-3 fatty acids, and B vitamins. The key concern is ensuring they reach a safe internal temperature to eliminate bacteria like Listeria and Vibrio that can harm your pregnancy.
Pregnancy Safe is 100% independent and research driven. No companies pay to promote or sponsor products.
✓ What's Safe
- • Fully cooked scallops that are opaque and firm throughout (internal temp 145°F)
- • Fresh scallops from reputable grocery stores or fish markets with proper refrigeration
- • Scallops that smell mildly sweet or like the ocean not fishy or ammonia like
- • 2-3 servings of low mercury seafood like scallops per week as part of a balanced diet
- • Pan seared, baked, or grilled preparations where you can verify doneness
✗ What to Avoid
- • Raw scallops including sashimi, crudo, or ceviche preparations
- • Undercooked scallops that are translucent or gelatinous in the center
- • Scallops from raw bars or sushi restaurants where cross contamination may occur
- • Smoked scallops unless heated to 145°F before eating
- • Scallops left at room temperature for more than 2 hours
Most Common Ingredients in Scallops Products
We analyzed 7 scallops products. Here are the most common ingredients, ranked by how often they appear:
Scallops Products We've Analyzed
We graded 7 scallops products for pregnancy safety.
Your Questions Answered
Can pregnant women eat scallops?
Yes, pregnant women can safely eat scallops when they are fully cooked to an internal temperature of 145°F. Scallops are actually an excellent choice during pregnancy because they're low in mercury compared to many other seafood options. They provide valuable nutrients including protein, omega-3 fatty acids, vitamin B12, and zinc. The FDA recommends 2-3 servings of low mercury seafood per week during pregnancy, and scallops fit well within these guidelines.
What are the risks of scallops during pregnancy?
The primary risk comes from eating raw or undercooked scallops, which can harbor harmful bacteria like Listeria monocytogenes and Vibrio, as well as parasites. Listeria infection during pregnancy can lead to miscarriage, stillbirth, premature delivery, or serious infection in newborns. Vibrio can cause severe gastrointestinal illness. These risks are eliminated when scallops are cooked to 145°F. Additionally, while scallops are low in mercury, eating excessive amounts of any seafood could contribute to mercury exposure.
Is it safe to eat scallops while pregnant?
Yes, it is safe to eat scallops while pregnant as long as they are thoroughly cooked. The American Pregnancy Association notes that scallops have very low mercury content, making them a safe seafood choice during pregnancy. Cook scallops until they're opaque and firm, reaching an internal temperature of 145°F. Avoid raw preparations like sashimi, crudo, or ceviche. When dining out, confirm that scallops are fully cooked before ordering.
How should I cook scallops when pregnant?
The safest cooking methods for scallops during pregnancy include pan searing, baking, grilling, or sautéing until they reach 145°F internally. Scallops should turn from translucent to opaque white and feel firm when pressed. Pan searing for 2-3 minutes per side over medium high heat typically achieves safe doneness. Use a food thermometer if you're unsure. Avoid recipes that call for rare or medium rare scallops, and skip any raw preparations entirely.
How many scallops can I eat while pregnant?
The FDA and EPA recommend pregnant women eat 2-3 servings (8-12 ounces) of low mercury seafood per week, and scallops qualify as a low mercury option. A typical serving is about 3-4 ounces, or roughly 5-6 large sea scallops. You can safely include scallops as part of your weekly seafood intake alongside other low mercury choices like shrimp, salmon, and tilapia. There's no need to limit scallops specifically beyond the general seafood guidelines.
How Do We Score Products for Pregnancy Safety?
We analyze each product's ingredients and category to flag known risks and provide cautionary notices for general category safety concerns.
A - Safe
Excellent choice! All ingredients are considered safe during pregnancy.
What to do: Use with confidence.
B - Likely Safe
Pretty much safe with very minimal risk. Some ingredients may have limited pregnancy studies, but no significant safety concerns have been identified.
What to do: Use with confidence.
C - Limit
Contains ingredients with some pregnancy considerations. Research shows these ingredients may have limited safety data, potential for minor hormonal effects, or require caution based on animal studies.
What to do: Use sparingly and consider safer alternatives when available.
D - Caution
Similar to C grade but contains multiple cautionary ingredients. The combination increases overall concern.
What to do: Try to avoid if that makes you feel better. If you've already used it, no need to panic.
F - Avoid
Contains ingredients with established risks during pregnancy. Research shows these can cause birth defects, developmental harm, or serious maternal complications.
What to do: Do not use during pregnancy. If you've already used it, don't worry - contact your OBGYN if concerned.
