1. Wash scallop shells. Brush the shell with a small brush first to prevent the dirt on the shell from entering it.

2. pry the scallop open with a knife, and then stick it tightly to the bottom of the shell with a knife, so that scallop meat can be completely shaved off.

3. Cut off scallop meat's black viscera and yellow cheeks, and then soak them in salt water for 2 minutes.

4. Pour out the salt water, sprinkle some raw powder on the scallop meat, and rub it gently with your hands, and you can rub out all the sediment inside.

5. Finally, rinse with clear water.

Scallop meat, white and tender, has no sediment after such treatment. It's delicious when steamed with vermicelli and garlic paste!