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Can I eat scallop while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

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Thoroughly cooked scallops are safe and beneficial during pregnancy, as per FDA guidelines.

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Scallops are considered a safe and nutritious seafood option for pregnant individuals when fully cooked. They are low in mercury, averaging approximately 0.003 parts per million (ppm), which is among the lowest levels found in seafood. The FDA recommends that pregnant individuals consume 8 to 12 ounces (approximately two to three servings) of low-mercury seafood per week to support fetal development. Scallops can be included as part of this intake. However, it's crucial to ensure that scallops are cooked to an internal temperature of 145°F (63°C) to eliminate potential pathogens. Consuming raw or undercooked scallops poses risks of foodborne illnesses, such as listeriosis, which can have serious consequences during pregnancy.

Avoid

Raw or Undercooked Scallops

Caution

Cook scallops to an internal temperature of 145°F (63°C).

Safe Options

Fully Cooked Scallops

Expert Pick

Baked Scallops

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Updated: Sources: People at Risk: Pregnant Women | FoodSafety.gov +2

Safer Choices

Fully Cooked Scallops

  • Ensure scallops reach an internal temperature of 145°F (63°C) to eliminate harmful bacteria.

Baked Scallops

  • Cooking scallops in the oven at a moderate temperature ensures thorough cooking without excessive oil.

Steamed Scallops

  • Steaming preserves nutrients and ensures even cooking, making it a healthy preparation method.

Grilled Scallops

  • Grilling over medium heat until opaque and firm ensures they are cooked safely.

Risks & Limits

Raw or Undercooked Scallops

  • Avoid raw preparations like sushi, sashimi, or ceviche due to the risk of listeriosis and other foodborne illnesses.

Lightly Seared Scallops

  • Ensure scallops are cooked thoroughly; avoid preparations where the center remains translucent.

Cross-Contamination

  • Prevent raw scallops from coming into contact with ready-to-eat foods to reduce the risk of contamination.

Key Points from Health Guidelines

Based on FoodSafety.gov, ACOG published guidance

  • 1
    Cook scallops to an internal temperature of 145°F (63°C).
  • 2
    Avoid raw or undercooked scallop dishes.
  • 3
    Consume 8 to 12 ounces of low-mercury seafood weekly.
  • 4
    Store raw scallops separately from ready-to-eat foods.
  • 5
    Wash hands and utensils after handling raw scallops.
  • 6
    Choose fresh scallops with closed shells and a mild scent.
  • 7
    Refrigerate scallops promptly and cook within two days of purchase.

Common Questions About scallop in Pregnant

Can I eat scallop while pregnant?
Thoroughly cooked scallops are safe and beneficial during pregnancy, as per FDA guidelines.
Are scallops safe to eat during the first trimester?
Yes, when fully cooked, scallops are safe to consume during all stages of pregnancy, including the first trimester.
How often can I eat scallops while pregnant?
The FDA recommends consuming 8 to 12 ounces of low-mercury seafood, such as scallops, per week, which equates to two to three servings.
What are the risks of eating raw scallops during pregnancy?
Consuming raw or undercooked scallops increases the risk of foodborne illnesses like listeriosis, which can lead to miscarriage, stillbirth, or severe illness in newborns.
What are some safe alternatives to scallops during pregnancy?
Other low-mercury seafood options include salmon, shrimp, cod, and tilapia, all of which are safe when fully cooked.
What is the safest way to prepare scallops during pregnancy?
Cooking methods such as baking, steaming, grilling, or broiling scallops to an internal temperature of 145°F (63°C) are considered safe during pregnancy.

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References & Guidelines

Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.