Are Farmed Scallops Okay? Examining Sustainability, Quality, and Safety

January 1, 2026 •

4 min read

According to the Food and Agriculture Organization of the United Nations, aquaculture now produces more seafood globally than wild fisheries. This shift raises important questions for consumers, such as: Are farmed scallops okay? For many, the answer is a resounding yes, especially when sourced from well-managed farms that adhere to high environmental and social standards.

Quick Summary

Farmed scallops are often a highly sustainable choice, acting as natural water filters with minimal environmental impact when cultivated responsibly. While they can differ in taste and texture from wild scallops, they are a nutritious, safe, and readily available protein source for most consumers.

Key Points

Generally Sustainable: Responsible farmed scallops, particularly those using off-bottom culture, are often rated as a 'Best Choice' for environmental sustainability.
Positive Environmental Impact: As filter feeders, scallops improve water quality and can create habitats that increase local biodiversity.
Nutritionally Sound: Farmed scallops are a lean protein source rich in nutrients like Vitamin B12, selenium, and zinc, comparable to their wild counterparts.
Flavor and Texture Differences: Farmed scallops tend to have a milder, sweeter flavor and softer texture compared to the brinier taste and firmer texture of wild scallops.
Lower Heavy Metal Risk: Since the edible adductor muscle is the primary part consumed, the risk from heavy metal accumulation (which is higher in the viscera) is significantly reduced.
Choose Dry-Packed: To avoid chemical treatments and a mushy texture, always look for "dry-packed" farmed scallops.
Look for Certifications: Certifications from organizations like the Aquaculture Stewardship Council (ASC) help ensure high environmental and social standards.

The Rise of Sustainable Scallop Aquaculture

More than half of the seafood consumed worldwide is now farmed, a trend driven by the need to meet growing demand while protecting wild fish stocks. Unlike other forms of aquaculture, which can have significant environmental footprints, bivalve farming—including scallops—is often a net positive for the marine ecosystem. Scallops are natural filter feeders, meaning they purify the water by consuming microscopic algae and organic particles as they grow. They do not require artificial feeding, reducing pollution concerns associated with fishmeal and feed waste.

The Eco-Friendly Impact of Farmed Scallops

Natural Water Filtration: By filtering water, scallops improve water clarity and reduce excess nutrients that can lead to harmful algal blooms.
Habitat Creation: The gear used to grow scallops, such as suspended lantern nets, creates three-dimensional structures that act as artificial reefs. These mini-ecosystems provide shelter and nursery habitats for small fish and other marine life, boosting local biodiversity.
Minimal Seabed Disturbance: Responsible scallop farming, especially off-bottom culture, avoids the destructive impacts of traditional dredging on the seafloor, which can destroy sensitive marine habitats.
Carbon Sequestration: Shellfish farming is part of a "blue carbon" solution. Scallops build their shells from calcium carbonate, locking away carbon derived from atmospheric CO2 dissolved in the ocean.

Health and Safety of Farmed Scallops

When it comes to safety, farmed scallops are generally a very healthy choice. They are low in fat and calories but rich in protein, vitamins (especially B12), and essential minerals like selenium, zinc, and copper. However, as filter feeders, scallops can accumulate trace amounts of heavy metals like cadmium from their environment. This is a concern for both wild and farmed varieties, particularly if the entire scallop (including the viscera) is consumed.

How to Minimize Risks

Check Certifications: Look for certified scallops from organizations like the Aquaculture Stewardship Council (ASC), which ensures farms meet strict environmental and social standards.
Consume the Adductor Muscle: The edible part of the scallop is the adductor muscle, which accumulates significantly fewer contaminants than the viscera. In most Western markets, only the muscle is sold.
Cook Thoroughly: Cooking scallops thoroughly eliminates risks associated with bacteria and viruses, further improving safety.
Source from Reputable Suppliers: Buying from trusted, quality-controlled sources minimizes the risk of contamination.

Farmed vs. Wild-Caught Scallops: A Taste and Texture Comparison

While the nutritional profile of farmed and wild-caught scallops is comparable, there are subtle differences in flavor and texture. These are influenced by the scallops' diet and environment, similar to how the merroir affects oysters.


Feature	Farmed Scallops	Wild-Caught Scallops
Sustainability	Generally rated a "Best Choice" or "Good Alternative" by Seafood Watch due to low environmental impact.	Sustainability varies significantly by catch method and location. Diver-caught is highly sustainable; dredging is often less so.
Flavor	Tend to have a milder, sweeter, and cleaner flavor due to a controlled feeding environment.	Often described as having a more complex, brinier flavor that reflects their diverse natural diet.
Texture	Can be slightly softer, but high-quality farmed scallops are firm and buttery.	Typically firmer and more robust due to their varied movement and natural habitat.
Cost	Usually more affordable and consistently available year-round.	Tends to be more expensive, especially diver-caught, with seasonal availability impacting price.
Health & Safety	Safe from well-managed farms, with low heavy metal risk in adductor muscle.	Also considered safe, but heavy metal accumulation depends on harvesting location.

How to Buy the Best Farmed Scallops

For an optimal culinary experience, knowing what to look for when buying scallops is crucial.

Choose Dry-Packed: Always opt for "dry-packed" scallops, which are not treated with water and chemical preservatives like sodium tripolyphosphate (STPP). Wet-packed scallops contain added water, have a mushy texture, and may have a soapy aftertaste.
Check for Freshness: Fresh scallops should have a mild, sweet, and slightly oceanic smell—not overtly fishy. They should be firm to the touch, with a translucent, moist appearance.
Look for Certifications: Seeking ASC or other trusted certifications is an excellent way to ensure your farmed scallops were raised with responsible practices.
Know the Species: Different farmed species may vary slightly. For example, some Canadian farms grow Japanese/weathervane hybrid scallops, while others focus on Atlantic or Bay varieties.

Conclusion: Making the Right Choice

So, are farmed scallops okay? For the environmentally conscious consumer, responsibly farmed scallops are often the best choice. They represent a highly sustainable and restorative form of aquaculture, with a minimal ecological footprint. While the flavor and texture differ subtly from wild-caught options, high-quality, dry-packed farmed scallops are delicious, nutritious, and safe. By choosing certified farmed scallops, consumers can enjoy a premium seafood experience while supporting a positive force for ocean health. The key is to be an informed shopper, focusing on sourcing, certifications, and understanding the differences between farmed and wild varieties.

For more information on seafood recommendations, consider checking out the Monterey Bay Aquarium's Seafood Watch guide, which rates scallops farmed worldwide as a "Best Choice" or "Good Alternative".

Frequently Asked Questions

Yes, farmed scallops are very healthy. They are a lean protein source packed with essential nutrients like Vitamin B12, selenium, and zinc, which are great for heart and brain health.

Yes, farmed scallops typically have a milder, sweeter, and cleaner flavor profile compared to wild scallops, which can taste brinier and more complex due to their natural diet.

Scallops are low on the food chain, so they generally accumulate low levels of mercury. The edible adductor muscle is particularly safe, as most heavy metals accumulate in the viscera, which is typically discarded.

Packaging or product descriptions should specify if scallops are farmed or wild-caught. Asking your fishmonger is also a reliable method. Certified products from organizations like ASC or Seafood Watch will also indicate responsible sourcing.

Yes, when managed properly, scallop farming is considered a very sustainable practice. Scallops are filter feeders that clean the water and don't require external feed, minimizing environmental impact.

Both can be good options. For optimal flavor and texture, especially for raw preparations like crudo, very fresh scallops are best. High-quality frozen scallops, especially those flash-frozen right after harvest, are a great alternative when fresh are unavailable.

Dry-packed scallops are untreated and have a natural, firm texture, making them ideal for searing. Wet-packed scallops have been soaked in a phosphate solution, causing them to absorb excess water, resulting in a mushy texture and potential chemical aftertaste.

Major producers of farmed scallops include countries in Asia (like Japan and China), Peru, Chile, and Canada (specifically in British Columbia and Eastern Canada).