Healthcare professionals advise gout patients to stay away from shellfish like scallops. Shellfish, sardines, herring, anchovies, codfish, trout, and haddock are additional fish high in purines. Because they contain less purine, lobster, prawns, salmon and crab are preferable choices. A person should consume no more than six to eight ounces of seafood daily. People with gout can occasionally eat scallops, but if their flare-ups get worse, they should choose a less problematic treat.