Scallops

Like other seafood, scallops develop histamine as bacteria break down proteins after harvest — and scallops are often frozen or processed before they reach the plate.

• Freshness still matters — like all seafood, scallops accumulate histamine as they age, so older or frozen-and-thawed scallops tend to carry a higher histamine load than truly fresh ones

• Bacterial formation over time — the main concern with scallops is histamine accumulation through bacterial activity during storage and handling, rather than the scallop itself being inherently problematic

When scallops are appealing, the freshest same-day option from a high-turnover source is the lower-risk end of the spectrum.