Scallops are commercially harvested by dredging and by hand-diving, and are cultured by suspension and bottom methods. Evidence for nociception in bivalves remains debated but handling and air exposure remain welfare considerations.
While the capacity for suffering in scallops remains scientifically uncertain, precautionary welfare approaches recommend minimising handling time, air exposure and mechanical damage during harvest and processing. Live scallop transport and wet storage carry welfare risks that can be reduced by maintaining cold, oxygenated seawater throughout the supply chain.