Scallops
Cooked scallops are safe during pregnancy and a good low-mercury source of protein. Raw scallops, such as in sushi or ceviche, should be avoided.
Scallops are safe to eat during pregnancy as long as they are fully cooked. They are low in mercury and provide protein, vitamin B12, and selenium, making them a sensible seafood choice. The risk with scallops, as with other shellfish, comes from eating them raw or undercooked — this can carry bacteria or viruses such as norovirus. Scallops served seared should still be cooked through to an opaque white or pale gold colour rather than left translucent in the centre, which is how they are often prepared for a non-pregnant diner who prefers a rare finish.
What to be aware of
- Cook scallops until opaque all the way through — avoid a rare or translucent centre.
- Avoid raw scallops in sushi, sashimi, or ceviche.
- Buy from a reputable fishmonger and cook promptly after purchase.
- Reheat any pre-cooked scallops until piping hot throughout.
- Limit shellfish generally to a couple of portions a week as part of a varied diet.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
The FDA lists scallops among its 'best choices' seafood for pregnancy due to low mercury content, provided they are cooked to at least 63°C (145°F).