In the present study, the total protein and amino acid composition of smooth scallop (Flexopecten
glaber) meat sampled every month for one year was determined in the Çardak Lagoon (Turkey). The lowest
protein level in smooth scallop meat (57.41% dry weight, dw) was found in December, whereas the highest
protein level was observed in April (67.62% dw). Essential amino acid concentrations ranged from 16.60 to
20.82 g.100 g-1 dw, while non-essential amino acid concentrations ranged from 36.03 to 46.68 g.100 g-1 dw.
Among essential amino acids, phenylalanine was dominant. The highest essential amino acid contents were
observed in winter and spring, while the highest non-essential amino acid contents were observed in summer
and autumn. The differences in monthly essential amino acids and non-essential amino acid values were
statistically significant (p < 0.05).