How many scallops can you eat in one day?

November 29, 2025 •

4 min read

The US Food and Drug Administration (FDA) recommends that adults consume two to three servings of seafood per week, or about 8 to 12 ounces weekly. The total amount of seafood you can safely consume in a week provides a good benchmark for determining how many scallops can you eat in one day. While there is no specific daily limit, moderation is key to balancing the nutritional rewards with potential risks.

Quick Summary

The recommended intake for healthy adults is 8 to 12 ounces of seafood, including scallops, per week. A single serving is typically 3 to 3.5 ounces. Healthy individuals can eat scallops more frequently, but potential risks like heavy metal accumulation and purine content suggest avoiding excessive daily consumption.

Key Points

FDA recommends weekly intake: The FDA advises 8-12 ounces of low-mercury seafood, including scallops, per week for healthy adults, which can be spread across two or three servings.
Serving size matters: A standard serving of scallops is 3-3.5 ounces, which translates to about 3-5 large sea scallops or more numerous bay scallops.
Consider heavy metal accumulation: Scallops are filter feeders and can accumulate heavy metals like cadmium in their digestive glands and gills. Consuming only the adductor muscle and eating in moderation minimizes this risk.
Rotation is key: Avoid eating scallops daily to prevent the potential cumulative effects of heavy metal exposure; instead, rotate your seafood choices throughout the week.
Individuals at higher risk should be cautious: Pregnant women, young children, and people with certain health conditions like gout should limit their intake and consult a doctor.
Source matters: Buying dry-packed scallops from reputable sources and ensuring proper storage and cooking can prevent foodborne illness and ensure the best quality.
Balance nutritional benefits with risks: Scallops offer lean protein and beneficial minerals, but excessive consumption can introduce contaminants, so moderation is essential.

Understanding the Recommended Seafood Intake

For most healthy individuals, the question of how many scallops can you eat in one day is best answered by looking at the broader weekly guidelines for seafood consumption. The FDA suggests a total intake of 8 to 12 ounces of low-mercury fish and shellfish per week. Given that a single serving of scallops is typically between 3 and 3.5 ounces, this equates to two to three servings weekly. This recommendation is designed to provide the benefits of lean protein and omega-3 fatty acids without over-exposing the body to potential contaminants. Consuming scallops in this way allows for balanced nutrition and minimizes risk.

Factors Affecting Your Daily Scallop Intake

While the weekly seafood guideline is a great starting point, several individual factors influence how many scallops might be appropriate for you to eat in a single day. Health status, pregnancy, and potential allergies all play a role.

Health Conditions: Individuals with certain health issues need to be more cautious. For example, scallops contain purine, a compound that can exacerbate conditions like gout and kidney stones. People with these conditions should limit their intake. Additionally, while scallops are low in cholesterol, adding a lot of butter or cream in preparation can increase the saturated fat content, which is a consideration for those watching their heart health.
Pregnancy and Children: The FDA classifies scallops as a "good choice" with lower mercury levels, making them safe for pregnant or nursing individuals to consume 2 to 3 servings per week. Nevertheless, it's always best to consume a variety of seafood and consult with a doctor for specific dietary advice during pregnancy.
Allergies: Shellfish allergies are one of the most common food allergies. People with known shellfish allergies must avoid scallops entirely, as a severe reaction called anaphylaxis is possible.
Heavy Metal Concerns: Scallops are filter feeders, meaning they can accumulate heavy metals like cadmium, which tend to concentrate in their digestive glands and gills. While the edible adductor muscle contains lower levels, excessive consumption, especially of whole scallops, could contribute to heavy metal buildup over time. Reputable studies have suggested weekly limits of whole scallop consumption for this reason.

Table: Serving Sizes and Nutritional Insights


Scallop Type	Count per Pound (Approx.)	Serving Size (3-3.5 oz)	Protein (approx. per 3.5 oz)	Common Preparation	Considerations for Intake
Sea Scallops (Large)	10-20	3-5 scallops	24g	Searing, grilling	Larger and meatier; satisfying as a main course with fewer pieces.
Bay Scallops (Small)	60-120+	15-20+ scallops	24g	Pastas, stir-fries	Smaller size allows for higher piece count, but total weight should be monitored.
Jumbo Scallops	20-30	9-12 scallops	24g	Searing, kebabs	A balance of size and quantity, good for appetizers or main dishes.

Practical Guidelines for Daily Scallop Consumption

So, what does this mean for a single day? A healthy adult could reasonably consume one to two servings (3 to 6 ounces) of scallops, especially if they are not eating other seafood that week. This might equate to a satisfying dinner of 4-6 large sea scallops or a pasta dish with more numerous bay scallops. However, it is not recommended to eat scallops every day due to the cumulative risk of heavy metal exposure and other contaminants. Rotating your seafood choices is a safer, more sustainable practice.

Moderation and Sourcing: Keys to Safe Consumption

Choosing reputable sources is critical to minimizing the risks associated with scallops. Dry-packed scallops are preferable to wet-packed, as the latter have been soaked in a solution that adds water weight and can compromise texture. Fresh scallops should have a mild, sweet ocean smell, not a strong fishy odor, and should be firm to the touch.

Ultimately, enjoying scallops is about savoring their rich flavor and nutritional benefits in a mindful, balanced way. The best approach is to treat them as a delicious and healthy treat to be enjoyed a couple of times a week, rather than a daily dietary staple. For most, a single, satisfying meal of scallops is a safe and beneficial choice.

Conclusion

While a specific daily numerical limit for scallops is not formally defined, healthy adults should consider their daily intake in the context of the FDA's recommendation of 8-12 ounces of seafood per week. Factors like allergies, heavy metal accumulation, and individual health conditions dictate the optimal frequency and portion size. For most, one to two 3-ounce servings on a given day is a safe and healthy amount, particularly when sourced from reputable providers. Prioritizing moderation and dietary variety is the most effective strategy for enjoying the benefits of scallops while mitigating any potential health risks.

Visit the FDA website for more detailed information on seafood consumption guidelines.

Frequently Asked Questions

A standard single serving of scallops is approximately 3 to 3.5 ounces, which translates to about 3 to 5 large sea scallops or 15 to 20 smaller bay scallops.

No, it is not recommended to eat scallops every day. Consistent daily intake could lead to a buildup of heavy metals like cadmium, which scallops can accumulate as filter feeders. Instead, incorporate them moderately, perhaps once or twice a week, as part of a varied diet.

Yes, scallops are considered a 'good choice' with lower mercury levels by the Environmental Protection Agency (EPA) and FDA. They are low on the food chain, which means they accumulate less mercury than larger, predatory fish.

People with gout should be cautious with scallops. As with other shellfish, scallops contain purine, which the body converts to uric acid, potentially triggering gout flare-ups.

Yes, if harvested from contaminated waters, scallops can cause shellfish poisoning. Purchasing from reputable suppliers and proper handling and cooking significantly minimize this risk.

Pregnant and nursing women can safely eat 2 to 3 servings (8-12 ounces total) of low-mercury seafood like scallops per week, according to FDA guidelines. Consultation with a healthcare provider is always recommended.

In the United States, typically only the adductor muscle (the white, fleshy part) is consumed because the digestive glands and gills may contain higher levels of heavy metals and toxins.