Reheating seafood is more likely to damage it than you, so scallops will not hurt you. Shellfish, specifically, can be a bit of an issue, so if you get molluscs or crustacea that are undercooked (how would you tell?) then best to steer clear. A much bigger risk in my view is eating in a restaurant that would serve, eg moules, that were not alive when cooked. Not before you fly, at least!!
If my food is undercooked I’ll want it cooked again from fresh. But if I’m in the company of others and their’s is fine, then I’ll just refuse the dish and wait for desert.
LuganoPirate makes a good point. Along similar lines, only yesterday one of my veggie colleagues’ lunch arrived in the chicken version. This obviously had to go back. But it left me and another colleague eating while she watched. RC
