1, buy fresh scallops, first wash off the sediment on the shells with clear water, first wash off the stolen goods on the scallops with a brush or soak the scallops in clear water and let the scallops wash themselves.

2. Use a knife. It is recommended to use a knife for western food. Put the knife into the shell, pry the scallop gently with one hand, then gently cut the scallop back and forth along the upper shell with the knife, split the shell in two, and cut the shellfish in the shell at the same time. At this point, you will see shellfish meat on both sides of the shell.

3. Eat the knife again and stick it to the bottom of the shell to completely remove the shellfish. In this step, the knife must be close to the bottom of the shell to pick out the whole shell meat.

4. Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl.

5. Take out the shellfish, just pour out the water in the big bowl, put a proper amount of raw flour in the bowl, then put the shellfish in the bowl and wash the shellfish gently by hand. This will completely take away the sediment remaining in the shellfish. Finally, wash it with clean water again, and the shellfish will be processed.

6. If we make garlic vermicelli or steamed scallops with soy sauce, we need shells as the base material. We can use a fine brush or toothbrush, and then completely brush off the sediment on the shells.