© 2021 Station Biologique de Roscoff. All rights reserved.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).