Scallops can be cooked in cold water or boiling water.

When the scallops are cooked in cold water, the scallops will be heated more evenly, only that the cooking time will be longer, which tends to make the meat of the scallops aged and not so tender.

If cooked in boiling water, it will stay in the pot for a shorter period of time, easy to cook, with a more Q-bouncy and chewy texture, just that boiling water tends to heat the skin more than the interior, and there is uneven heating.

So the specific use of cold water or boiling water cooking can be based on their own preferences to choose.

Expanded Information

The main edible part of scallop is the closed-shell muscle, that is, the scallop column, whose meat is tender and flavorful, and it is a health food with high nutritional value. Scallop closed-shell muscle of the dried products commonly known as dried scallops, is one of China's traditional "eight treasures of the sea", loved by consumers.

The edible part of the scallop is the white closed-shell muscle, flaky red or white gonads and skirt, while the black digestive glands and gill structures are inedible. The digestive glands of the scallop are the equivalent of the animal's underwater, which contains excreted wastes, toxins, heavy metals or silt, and are best removed before cooking to avoid contaminating the other edible parts. Note that all edible parts of the scallop must be fully cooked and not eaten raw.

Baidu Encyclopedia - Scallops