A pregnant woman can eat fully cooked scallops in moderation. The American Pregnancy Association recommends that pregnant women limit their intake of scallops to two servings of 6 ounces each per week.
Scallops are a type of seafood that is low in mercury, so pregnant women can enjoy them in moderation without worrying about them causing problems with their unborn babies. High levels of mercury consumption by a pregnant woman can affect the baby's nervous system.
Any pregnant woman who eats scallops must make sure they are fully cooked. The Mayo Clinic notes that scallops should be cooked to a minimum internal temperature of 145 degrees Fahrenheit.