Yes, it is safe to eat scallops while pregnant, provided they are thoroughly cooked. Scallops are low in mercury, which makes them a safer seafood option during pregnancy. They are rich in protein, omega-3 fatty acids, vitamin B12, selenium, and other essential nutrients that support fetal development and maternal health. Key points to consider:
- Eat 2 to 3 servings of cooked scallops per week, with each serving about 3.5 to 4 ounces.
- Avoid raw or undercooked scallops because they may carry harmful bacteria or parasites that could cause food poisoning.
- If allergic to shellfish, avoid scallops to prevent allergic reactions.
- Proper cooking (to an internal temperature of 145°F) ensures safety by killing bacteria and parasites.
In summary, cooked scallops can be a nutritious and safe option during pregnancy when prepared properly.
