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Fresh scallops should have flesh that is firm and white and havs no evidence of browning. Frozen scallops should be shiny and solid, and the inside of their packaging should be free of frost. They should have either odorless or a slightly sweet scent.
Shellfish allergy is one of the most usual food allergies. People with this condition may experience a reaction to eating scallops, which may include shortness of breath, vomiting, hives, and possible life-threatening complications.(2)
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NutriBuddy™ 
Description
Scallops are mollusks which have two convexly ridged, or scalloped, shells. Scallops consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. They can be found worldwide. They have a soft, fleshy texture and a delicate flavor. There are many types of scallops harvested in North America including the sea scallop, bay scallop and calico scallop. Many types of wild and farm raised scallops are also imported from Japan, China and Europe.