Scallops
Also listed as Sea Scallops, Bay Scallops, and Fresh Scallops.
This is what the ingredient is.
Scallops are bivalve mollusks sold as adductor muscles. Labels may say sea scallops or bay scallops.
Here is why it shows up on the label.
They are seared, baked, and used in seafood dishes.
Here is what food agencies say.
FDA seafood rules apply; some scallops are treated with phosphates that must be labeled when used.
Here is what research has found.
Economic adulteration (soaking) and pathogen controls appear in scallop enforcement topics.
Here are a few things worth knowing.
People with shellfish allergy should avoid scallops. Cook thoroughly unless sushi-grade guidance applies.
Sources
- FDA Food Labeling
- USDA FSIS
- FDA Recalls
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.