Climate change is a consequence of global warming of the Earth's surface, which takes place both on land and in the ocean. The assumption is that the sea temperature will rise by 2 °C in the next 50 years, which could bring many organisms used in mariculture to the brink of survival. The biggest threat to shellfish today is the temperature change and sea acidification. An increase in sea temperature affects the metabolism and survival of bivalves, while a decrease in pH can lead to the inability to build outer shells. Therefore, the influence of temperature increase (by 2 °C) and pH decrease (by 0.2) was investigated in this study on an alternative species for farming the bivalve mollusc conventionally called the queen scallop (Aequipecten opercularis) during one month in captivity. In the research, two experimental pools with a temperature increase of 2 °C and a pH value lower by 0.2 units were set up in addition to the control pool, in one of which the live probiotic bacteria Lactobacillus plantarum I strain was included in the diet. After a period of 28 days the morphometric parameters of all individual Queen scallops A. opercularis from three pools were measured. The results reveal that the change in conditions over a period of one month positively affects the growth and development of the queen scallop, which confirms the selection of this species as an alternative bivalve species that could adapt well to the upcoming climate changes. The addition of probiotics to the diet of queen scallops led to a positive increase in growth, but it was reduced compared to the group of queen scallops from the pool with changed environmental conditions only. The obtained results can be explained by the fact that the probiotic normalized the state of the organism under stressful conditions, i.e. the queen scallops' response to changes in environmental conditions, which is why the results of the treatment of A. opercularis with changed environmental conditions with the addition of probiotics were more similar to those from the control group.