Scallops for Babies
Can be served at every age once cooked through, prepared as described below. Low choking risk. Allergen risk is very high (5/5): start with a small amount and watch for a reaction.
Find recipes with Scallops in Dalo SolidsLast reviewed: October 2026
Safety Information
Always read the safety guidance before servingHow to Serve Scallops to a 6–9 Months Old
Milestones for 6–9 monthsPrepare with care
Only if cooked through.
The NHS advises against raw or lightly cooked shellfish for babies, because of the risk of food poisoning.
How to Cut
For babies 6 to 9 months, scallops must be cooked thoroughly until firm and opaque throughout (internal temperature at least 63°C/145°F). Let cool, then finely mince or mash the scallops. You can also blend them into a smooth puree with a little breast milk, formula, or water for easy swallowing. Avoid serving in pieces or slices at this stage, as scallops are chewy and could pose a choking risk if not adequately broken down. Mix the puree or mash into other soft foods, such as mashed sweet potato or well-cooked grains, for a balanced meal.
Serving Instructions
A typical beginner portion of scallops for 6-9 months is 10-15 grams (about 0.35–0.53 oz) cooked, served as a part of a meal that includes soft-cooked vegetables and an iron-rich food like lentils or beef. Due to their high allergenicity, introduce scallops when your baby is healthy and serve early in the day to monitor for reactions. Pair with vitamin C-rich foods to support iron absorption. Always ensure scallops are thoroughly cooked and free from shell or grit.
How to Serve Scallops to a 9–18 Months Old
Milestones for 9–12 monthsPrepare with care
Only if cooked through.
The NHS advises against raw or lightly cooked shellfish for babies, because of the risk of food poisoning.
How to Cut
For 9 to 18 months, scallops should remain thoroughly cooked. After cooling, cut them into very small, bite-sized pieces (about 1 cm/0.4 in cubes) or continue to finely shred or mash if your child is still learning to chew. Monitor closely, as scallops can be chewy; ensure each piece is soft and easy to squish between your fingers. Avoid serving whole or large pieces. If there is any hesitation with texture, stick to a mash or mix scallops into other foods like soft pasta or vegetables. Always supervise closely during eating.
Serving Instructions
For 9-18 months, serve 15-20 grams (0.53–0.7 oz) of cooked scallop, cut into safe, small pieces or mixed into soft foods. Offer as part of a balanced plate with grain (like small pasta or rice) and cooked vegetables. Continue to monitor for allergic reactions and choking risk, introducing new shellfish one at a time. Ensure every meal features a source of iron and vitamin C alongside scallops for optimal nutrition.
How to Serve Scallops to a 18+ Months Old
Milestones for 18–24 monthsPrepare with care
Only if cooked through.
The NHS advises against raw or lightly cooked shellfish for babies, because of the risk of food poisoning.
How to Cut
At 18+ months, scallops can be cut into bite-sized pieces (up to 1.5 cm/0.6 in) or thinly sliced across the grain. Always ensure they are cooked through and soft, not rubbery. Avoid serving whole scallops, as their round, firm, and chewy texture poses a choking risk. Demonstrate how to take small bites and chew thoroughly. If needed, continue to finely chop or mash for children who are still adjusting to chewier textures. Always supervise closely during meals.
Serving Instructions
For children 18 months and older, a portion of 20-25 grams (0.7–0.88 oz) of cooked scallop is suitable as part of a main meal, served with a mix of grains, legumes, and colorful vegetables. At this age, children may enjoy more independence with utensils, but supervision during shellfish consumption remains essential. Continue pairing with foods rich in iron and vitamin C. Always ensure scallops are cooked through, cut appropriately for safety, and introduced cautiously due to allergenicity.
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Important Safety Disclaimer
Every child develops chewing and swallowing skills at their own pace. The preparation methods shown are general guidelines; you must always evaluate your individual child's ability before serving. By offering this food, you agree to the following:
- Choking & Preparation: All foods can pose a choking hazard. You are strictly responsible for modifying food sizes and textures to match your child's skills. Always physically inspect this food for hidden hazards (e.g., bones, pits, seeds, splinters, or tough skins) before serving.
- Food Handling: Ensure all ingredients are properly washed, stored, and cooked to safe internal temperatures to prevent foodborne illness. Never serve raw or undercooked meat, poultry, seafood, or eggs to an infant.
- Allergens: Introduce any new food one at a time. Observe your child closely for signs of an allergic reaction (hives, swelling, vomiting, or difficulty breathing) and seek emergency medical care immediately if symptoms occur.
- Strict Supervision: 100% active, arm's-length adult supervision is required at all times while your child is eating or interacting with food.
- Talk to your pediatrician: If your baby has known allergies, was born prematurely, or has feeding difficulties, check with your pediatrician before introducing new foods.
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Age and preparation guidance informed by the USDA Dietary Guidelines for Americans, the World Health Organization's complementary feeding guidelines, ESPGHAN's (European Society for Paediatric Gastroenterology, Hepatology and Nutrition) position paper on complementary feeding, and EFSA's (European Food Safety Authority) scientific opinion on the introduction of complementary feeding. This content is independently created by Dalo Baby for informational purposes only and does not imply endorsement by or affiliation with any of these organizations.
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