How many scallops are you allowed per person?

December 11, 2025 •

4 min read

According to FDA guidelines, a standard 3.5 oz serving of scallops consists of 2-3 large sea scallops or 4-5 medium ones. However, understanding precisely how many scallops are you allowed per person depends on several factors, including the type of scallop, the role it plays in your meal, and the appetite of your guests.

Quick Summary

The ideal number of scallops per person depends on their size and whether they are served as an appetizer or an entree. Portion estimates vary significantly based on the count-per-pound and preparation.

Key Points

Course Determines Portion: Serve 4-6 ounces of scallop meat per person for a main course and 2-3 ounces for an appetizer.
Scallop Size Varies: The number of scallops per person depends on their size, which is indicated by count-per-pound labels like U/10 or 30/40.
Choose Dry Scallops: Opt for dry-packed scallops, which haven't been treated with a solution, to avoid water weight and significant shrinkage during cooking.
Sea vs. Bay Scallops: Large sea scallops are ideal for searing as an entree, while smaller bay scallops are best for pastas, stews, or salads.
Count Depends on Type: For a main, you might serve 4-6 large sea scallops but need a larger count of smaller bay scallops to achieve the same weight.
Check Your Seafood Supplier: Ensure scallops are fresh and properly handled to guarantee safety and the best flavor.

Determining the correct portion of scallops is a blend of practical measurement and understanding your ingredients. The size of the scallop, its type, and whether it's a small starter or a substantial main course are all critical factors in calculating how many to buy and serve. Getting this right prevents waste, manages your budget, and ensures every guest gets a perfectly satisfying portion.

The Core Formula for Scallop Portions

The most reliable way to calculate portions is by weight, then cross-reference with the scallop's size. A standard rule of thumb is to allocate 4 to 6 ounces (about 115-170g) of scallop meat per person for a main course and half that amount for an appetizer. The number of scallops that make up this weight will vary dramatically depending on their size.

Scallop Sizing Explained

Scallops are often sold with a "count-per-pound" designation, which indicates how many individual scallops you will get in a single pound. The lower the number, the larger the scallop.

U/10 (Under 10): These are jumbo or colossal sea scallops, with fewer than 10 per pound. A 4 oz main course portion could be just 2 to 3 of these impressive mollusks.
10/20: Large sea scallops, suitable for searing. A main course might feature 4 to 6 of these.
30/40: Medium-sized sea scallops, often used in sautés or pasta. A main course portion could be 6 to 8 scallops.
40/60+: Smaller bay scallops, known for their sweet flavor. These are excellent for stir-fries, stews, or salads, and you would need a larger quantity to reach the target weight.

Appetizer vs. Main Course: Adjusting the Count

The role of scallops in your meal dictates the portion size. When served as a starter, you want to leave room for the subsequent courses. For a main, the scallops take center stage and need to be a more substantial portion.

As an appetizer: Target 2 to 3 ounces per person. This typically equates to 3-4 large sea scallops (10/20) or a smaller cluster of bay scallops.
As a main course: Aim for 4 to 6 ounces per person. This means 4-6 large sea scallops (10/20) or a more generous amount of bay scallops to complement other ingredients like pasta or risotto.

Dry Scallops vs. Wet Scallops and Shrinkage

Not all scallops are created equal, and their preparation can significantly impact your final yield. This is where the difference between "dry" and "wet" scallops becomes crucial.

Dry Scallops: These are natural, untreated scallops. They have a sweet, briny flavor and caramelize beautifully when seared. Since they do not have added water weight, they will shrink less during cooking, meaning you get more meat for your money.
Wet Scallops: These have been soaked in a phosphate solution to extend their shelf life and plump them up. This adds significant water weight, which releases during cooking and makes them difficult to sear properly. This water loss means you will need to purchase a greater quantity to achieve the same post-cooking weight as dry scallops.

Tips for Buying Scallops

Buy dry: Opt for dry scallops whenever possible for superior flavor, texture, and value, especially for searing.
Observe the size: Decide on your recipe's needs. Large sea scallops are best for pan-searing, while smaller bay scallops are ideal for faster cooking applications.
Plan ahead: Scallops are best cooked fresh. Budget for the exact amount you need, as they don't reheat well.
Check the source: When purchasing whole scallops in the shell, ensure they come with an identification mark from an approved establishment to guarantee safety.

Comparison of Scallop Types for Serving


Feature	Sea Scallops (e.g., 10/20)	Bay Scallops (e.g., 40/60+)
Size	Large, up to 2 inches diameter	Small, about ½ inch diameter
Texture	Meaty and firm	Tender and delicate
Flavor	Rich ocean essence	Sweeter flavor
Best For	Pan-searing, grilling, entrees	Sautés, stews, salads, pasta
Portion Size (Entree)	4-6 scallops (approx. 4-6 oz)	Larger quantity (approx. 4-6 oz)

Expert Techniques for Searing

To get that perfect golden crust on your sea scallops, the cooking technique is as important as the portion size. Starting with a very hot pan and patting the scallops dry are essential steps. For an in-depth guide on the process, including precise temperature control and timing, follow expert advice on how to properly sear scallops. For expert searing techniques, read this guide.

Conclusion

The number of scallops you can serve per person is ultimately determined by your serving intentions. For a special entree, plan on 4-6 ounces of large, dry-packed sea scallops. If you are creating a simple appetizer, 2-3 ounces will suffice. For smaller bay scallops, adjust your count upward to match the total weight. By paying attention to scallop size and opting for dry-packed varieties, you can confidently calculate the perfect portion for any culinary occasion.

Frequently Asked Questions

A restaurant entree portion of scallops typically includes 5-6 medium to large scallops, equating to a 4 to 6-ounce serving.

For a main course, you should aim for about 16-24 large sea scallops (10/20 count), or approximately 1 pound, to provide 4-6 scallops per person.

Since scallops are not the sole focus of a pasta dish, you can use smaller bay scallops and aim for a 2-3 ounce portion per person, or a generous handful.

For best flavor, texture, and to avoid water loss during cooking, it is always recommended to purchase dry-packed scallops. They sear better and provide more actual scallop meat for your money.

With jumbo U/10 scallops, you'll need fewer per person. A standard 4-ounce main portion could be just 2 to 3 scallops, as there are fewer than 10 scallops in a pound.

A typical appetizer portion is 2-3 ounces per person, which often consists of 3-4 large sea scallops or a smaller quantity of bay scallops.

Yes, scallops do shrink when cooked. The amount of shrinkage is much greater for 'wet' scallops, which contain added water, compared to 'dry' scallops, which are natural and lose less moisture.