What are the cons of scallops?

January 14, 2026 •

3 min read

According to the CDC, marine toxins from contaminated seafood can cause various forms of food poisoning. When considering what are the cons of scallops, potential risks include exposure to contaminants like heavy metals, the possibility of serious allergic reactions, and the challenges associated with sourcing and preparing them correctly.

Quick Summary

Despite being a lean protein source, scallops carry notable drawbacks, including shellfish allergy risks, potential accumulation of contaminants, and susceptibility to food poisoning. Consumers must also consider the relatively high cost, tricky cooking process, and sustainability issues.

Key Points

Allergy Risk: Scallops are a common shellfish allergen, capable of triggering severe allergic reactions, including life-threatening anaphylaxis.
Contamination: As filter feeders, scallops can accumulate heavy metals like cadmium and lead, as well as bacteria and toxins from their environment, posing a food poisoning risk.
Cooking Difficulty: Due to their delicate nature and the prevalence of water-injected products, scallops can easily become rubbery and difficult to sear properly.
Environmental Impact: Wild-caught scallops harvested by dredging can cause significant damage to the seafloor ecosystem.
Cost Concerns: Scallops are relatively expensive, and some suppliers use a practice called 'wet packing' to increase weight with added water, diminishing quality and value.
Dietary Restrictions: Scallops are high in purines, which can be problematic for individuals with gout or those prone to kidney stones.

Health Risks and Contamination Concerns

While prized for their nutritional benefits, scallops are not without potential health drawbacks, primarily stemming from their nature as filter feeders. These marine mollusks absorb what is in the water around them, which can include harmful substances.

Heavy Metal Accumulation

Scallops, like many types of shellfish, have the potential to accumulate heavy metals from their environment. Though scallops generally have lower mercury levels than larger predatory fish, they can contain other heavy metals such as cadmium, lead, and arsenic. Chronic exposure to high levels of heavy metals can be dangerous, potentially causing neurological and organ damage. Cadmium, in particular, tends to build up in scallops, though processing can help mitigate this risk.

Allergic Reactions

As a mollusk and member of the shellfish family, scallops are a major food allergen. Shellfish allergies are one of the most common food allergies and can develop at any point in a person's life. An allergic reaction to scallops can range from mild symptoms like hives and swelling to severe and life-threatening anaphylaxis. Individuals with known shellfish allergies must avoid scallops entirely.

Food Poisoning Potential

Scallops are susceptible to contamination from bacteria, viruses, and marine toxins, particularly if harvested from polluted waters or mishandled. These contaminants can lead to various types of food poisoning, including diarrhetic or paralytic shellfish poisoning, with symptoms ranging from stomach pain and diarrhea to more severe neurological effects. Sourcing from reputable suppliers and proper cooking are crucial to minimize this risk.

Culinary and Financial Considerations

Preparing and purchasing scallops comes with its own set of challenges, from cooking difficulties to significant costs.

High Cost and Added Water

Scallops are often an expensive item on the menu and at the fish counter. Market prices can be high, and some products may contain hidden costs. Many frozen and some "fresh" scallops are treated with a phosphate solution, a practice known as "wet packing." This causes them to soak up water, increasing their weight and resulting in a higher price per pound for added water.

Difficult to Cook

Perfectly searing a scallop is notoriously difficult and can be intimidating for home cooks. Overcooking scallops, even slightly, will quickly turn their tender, buttery texture rubbery and unappealing. Wet-packed scallops are especially challenging, as the added moisture releases into the pan, preventing a proper sear and steaming the scallop instead. Achieving a golden-brown crust requires high heat and a completely dry surface, which can be difficult to master.

Ethical and Environmental Concerns

While some scallop fisheries operate sustainably, others pose significant threats to marine environments.

Sustainability Issues with Dredging

The most common method for harvesting wild sea scallops is dredging, a technique where heavy metal rakes are dragged along the ocean floor. This can cause significant damage to the seafloor habitat, disrupting fragile ecosystems and harming other marine life. Consumers concerned about environmental impact should seek out sustainably harvested options, such as dive-caught or responsibly farmed scallops, which are often labeled.

Comparison: Wet-Packed vs. Dry-Packed Scallops


Feature	Wet-Packed Scallops	Dry-Packed Scallops
Treatment	Soaked in a solution of water and sodium tripolyphosphate (STP).	Untreated; no added water or chemicals.
Appearance	Often whiter in color; may look plump.	Creamier, more natural off-white or pinkish hue.
Searing Ability	Extremely difficult to achieve a good sear; they tend to steam in the pan.	Excellent for searing, developing a beautiful caramelized crust.
Taste	Can have a soapy or slightly chemical aftertaste.	Pure, sweet, and briny flavor.
Price	Often cheaper per pound, but you pay for added water.	More expensive, but higher quality and more flavorful.
Texture	Can become rubbery quickly when cooked due to excess moisture.	Tender and buttery when cooked correctly.

Conclusion: Weighing the Drawbacks

While a delicious and nutritious option for many, the cons of scallops are worth serious consideration. Health risks such as allergic reactions, potential heavy metal accumulation, and food poisoning from contaminants are significant concerns, especially for vulnerable populations or those with sensitivities. The culinary challenge of properly cooking scallops and the higher cost, compounded by some suppliers artificially increasing weight, can also be deterrents. Furthermore, the environmental impact of dredging raises sustainability questions for ethically-minded consumers. By being aware of these potential issues—from sourcing sustainably to mastering cooking techniques—consumers can make informed decisions and enjoy this delicacy with greater confidence.

Frequently Asked Questions

Yes, scallops are a common shellfish allergen that can trigger allergic reactions ranging from mild to severe, including anaphylaxis. People with a known shellfish allergy should avoid them.

Scallops, as filter feeders, can accumulate heavy metals such as cadmium, lead, and mercury from the water. While levels are generally lower than in large predatory fish, they are still present.

The high cost is due to several factors, including market demand, limited harvests, and the labor-intensive process of obtaining them. In some cases, suppliers also artificially inflate the price by adding water.

Wet-packed scallops are treated with a phosphate solution that makes them absorb water. This increases their weight, making them more expensive, and the added moisture prevents a proper sear, leading to a rubbery texture and sometimes a soapy taste.

The environmental impact depends on the harvesting method. Scallop dredging is a common practice that can damage seafloor habitats. Responsibly sourced scallops, such as dive-caught or farmed options, are a more sustainable choice.

People with shellfish allergies, gout, or a history of kidney stones should be cautious or avoid scallops. Additionally, pregnant women and young children should monitor their intake due to potential contaminants.

Yes, if harvested from contaminated waters or not stored and cooked properly, scallops can contain bacteria and marine toxins that lead to food poisoning.