The black lump on the scallop meat is the digestive gland and gill structure of the scallop.

The edible parts of the scallop are the white adductor muscle, flaky red or white gonads and skirt, while the black digestive glands and gill structures are inedible. The digestive glands of scallops are equivalent to animal sewers, which contain excreted waste, toxins, heavy metals or sediment. It is best to remove them before cooking to avoid contaminating other edible parts.

How to purchase scallops:

1. Purchase of live scallops

First of all, you should choose scallops with a shell that is consistent in color, shiny, and uniform in size. , do not choose too small, otherwise it will have little edible value due to less meat; then check whether the shell is open. Live scallops will close under the influence of external force, and those that cannot be closed after opening are dead scallops and cannot be selected.

2. Purchase of chilled scallops

When purchasing chilled scallops, you must first check whether their appearance is white, and then check the yield rate of pure scallop meat after thawing. , the size and uniformity of the particles, whether there are many pieces and freshness, can determine whether to use it. Generally, chilled scallops with a yield rate of about 70%, white color, large and plump particles, high freshness, no broken bits, or no more than 10 broken bits per 500 grams are qualified products.