1, fresh scallop porridge. Ingredients: 100 grams of rice, fresh scallops. Seasonings: cooking oil, refined salt, pepper, scallions, ginger. Practice: rice washed and mixed with a little oil. Wash and shred ginger, wash and cut scallions into shallots. Wash fresh scallops, add ginger, salt and pepper to marinate. Put the rice into the congee pot, add water to boil, turn to medium heat and cook for about 30 minutes. Add the scallops to the congee and cook. Season with salt and pepper and sprinkle with chopped green onion and ginger.

2, mixed shellfish. Ingredients: 200 grams of fresh shellfish. Seasonings: green pepper, red pepper, eggs, mushrooms, salt, sugar, cooking wine, water starch. Method: Fresh shellfish column natural thawing, wash and add cooking wine 15ml, dry starch and mix together, marinate for 15 minutes. Cut the chili peppers into 1cm cubes and the mushrooms into small dice. Beat the eggs and add the remaining 15ml of cooking wine and beat well again, then spread the eggs into a liquid in a pan, scramble and set aside. Heat a little oil in a wok until it reaches 50 percent, then add the marinated scallops and stir-fry over high heat until browned. When the scallops are browned, add the mushrooms and eggs and stir-fry until fragrant, then add salt and sugar and mix well. Lastly, add green and red bell peppers and mix well.

3, coconut fresh scallop skewers. Ingredients: 200 grams of fresh shellfish column, coconut, lobster slices. Seasonings: salt, monosodium glutamate, egg white, cooking wine, starch, vegetable oil. Practice: wash fresh scallops, clean water and put in a large bowl, add wine, monosodium glutamate, salt, egg white, starch scratch well. Skewer the fresh scallop column on a bamboo skewer or stainless steel skewer, dip in coconut and place on a plate. Frying spoon on the fire, filled with peanut oil to 5 into the heat, the fresh scallop skewers one by one into the, fried into light yellow when fishing out to control the oil. When the oil temperature rises, the lobster slices fried, placed around the net plate, the center of the fresh scallop skewers that is completed.