What Are the Cons of Eating Scallops?

November 29, 2025 •

3 min read

While scallops are a nutritious source of lean protein and essential minerals, certain risks and side effects should be considered before consuming them, particularly for individuals with specific health concerns. Understanding these potential disadvantages is key to enjoying this delicacy safely and in moderation.

Quick Summary

Scallops, while nutritious, can pose risks such as shellfish allergies, accumulation of heavy metals, and bacterial contamination from polluted waters. They also contain high levels of purines, which can be problematic for people with gout or kidney stones. Proper sourcing and cooking are crucial for safety.

Key Points

Allergy Alert: Scallops are a common shellfish allergen that can cause severe, life-threatening allergic reactions in sensitive individuals.
Heavy Metal Buildup: As filter-feeders, scallops can accumulate heavy metals like cadmium and lead, posing a risk with high, long-term consumption.
High Purine Content: Scallops are high in purines, which can exacerbate gout symptoms or lead to uric acid kidney stones in susceptible people.
Food Poisoning Risk: If improperly handled or cooked, scallops can harbor bacteria like Vibrio, leading to foodborne illness.
Sodium Level Concerns: Scallops naturally contain sodium, and the content can increase significantly with common cooking methods, a concern for those on low-sodium diets.

Shellfish Allergies: A Common and Serious Concern

Scallops are a type of shellfish and are a common food allergen. Reactions can range from mild discomfort to severe, life-threatening anaphylaxis. Symptoms of a shellfish allergy may include hives, swelling of the face, tongue, or throat, abdominal pain, nausea, and in severe cases, difficulty breathing. Anyone with a known shellfish allergy should avoid scallops completely. This includes those with allergies to other mollusks like mussels, clams, and oysters, as cross-reactivity is common.

Symptoms to Watch For

Hives or skin rash
Swelling of the lips, face, or throat
Gastrointestinal issues (nausea, vomiting, diarrhea)
Wheezing or difficulty breathing
Dizziness or confusion
Pale or blue skin color
Anaphylaxis (severe, potentially fatal reaction)

Accumulation of Heavy Metals and Toxins

As filter-feeding mollusks, scallops can accumulate contaminants from their environment. This can include heavy metals like mercury, cadmium, and lead. While levels in commercially available scallops are typically regulated to be within safe limits, high consumption over time could lead to a buildup of these toxins, potentially causing neurological, gastrointestinal, or liver damage.

In addition to heavy metals, scallops harvested from polluted or algae-rich waters may contain marine biotoxins. This can lead to various forms of shellfish poisoning, including diarrhetic shellfish poisoning, which causes gastrointestinal upset. To mitigate this risk, it is essential to purchase scallops from reputable suppliers who follow strict harvesting regulations.

High Purine Content and Gout Risk

Scallops have a high purine content. Purines are organic compounds that the body breaks down into uric acid. Normally, the body processes and excretes uric acid without issue. However, in individuals with gout, the body either produces too much uric acid or cannot excrete it effectively, leading to a buildup of uric acid crystals in the joints. This can trigger painful gout attacks. People prone to gout or kidney stones, which can form from uric acid, should consume scallops sparingly.

Potential for Bacterial Contamination and Food Poisoning

Like other seafood, scallops are perishable and can harbor harmful bacteria if not handled and cooked properly. Improper storage, cross-contamination, or undercooking can lead to foodborne illness. Bacteria like Vibrio, a common cause of food poisoning from seafood, can contaminate scallops.

To prevent this, follow food safety guidelines meticulously:

Always purchase scallops from a trusted source.
Refrigerate fresh scallops immediately and use them within one to two days.
Ensure scallops are cooked thoroughly to an internal temperature of 145°F (63°C).
Avoid cross-contamination by keeping scallops separate from other foods.

Potential for High Sodium Levels

Scallops are naturally higher in sodium than many other types of seafood. The sodium content can also be increased significantly depending on preparation. Many recipes call for butter, salt, and other high-sodium ingredients. Individuals on a low-sodium diet, particularly those managing high blood pressure, should monitor their scallop consumption and cooking methods to prevent excessive sodium intake.

Comparison: Scallops vs. Lean Fish


Factor	Scallops	Lean Fish (e.g., Cod, Tilapia)
Allergen Risk	Common allergen within the shellfish family.	Less common allergen than shellfish; fish allergy is separate.
Heavy Metal Accumulation	Can accumulate heavy metals and toxins from filter-feeding.	Generally lower levels of heavy metals, especially smaller, wild-caught fish.
Purine Content	High in purines, a risk for individuals with gout.	Lower purine levels, often recommended as a low-purine protein source.
Sodium Levels	Naturally higher sodium content; can be increased with preparation.	Generally lower sodium content naturally, depending on species.
Sourcing Sensitivity	Highly sensitive to contamination from environmental pollutants.	Also affected by water quality, but less susceptible to filter-feeding contaminants.

Conclusion

While scallops offer numerous health benefits, it is crucial to be aware of their potential downsides. Shellfish allergies, while affecting a minority of the population, can be severe. The risks of heavy metal accumulation and bacterial contamination can be mitigated by sourcing from reputable sellers and ensuring proper cooking and handling. Individuals with gout or kidney issues must also consider the high purine content. By understanding these factors, you can make informed decisions about incorporating scallops into a balanced and safe diet. Moderation and responsible sourcing are key to enjoying this seafood safely.

Center for Food Safety on Scallops

Frequently Asked Questions

A fish allergy is different from a shellfish allergy. However, cross-reactivity between different types of shellfish is common, so if you are allergic to other mollusks like clams or oysters, you should avoid scallops.

Scallops, like many other seafoods, can accumulate heavy metals such as cadmium, mercury, and lead from their environment due to their filter-feeding nature.

To minimize the risk of food poisoning, always buy scallops from a reputable source, refrigerate them promptly, and cook them thoroughly to an internal temperature of 145°F (63°C).

Individuals with gout or those who are prone to developing uric acid kidney stones should limit or avoid consuming scallops because of their high purine content.

Yes, eating raw scallops increases the risk of bacterial contamination and food poisoning. It is crucial to source them from specialized restaurants or trusted suppliers who ensure they are free from contaminants.

The FDA recommends limiting weekly seafood consumption due to potential contaminants. While scallops are lower in mercury than some other seafood, moderation is still advised, especially for pregnant women and young children.

Thoroughly cooking scallops kills harmful bacteria, significantly reducing the risk of foodborne illness. However, cooking does not remove heavy metals or reduce the purine content.