Introduction of scallop knowledge: scallop is made from the closed-shell muscles of several kinds of shellfish, such as scallop, scallop, etc. It is short cylindrical, light yellow and has column ribs on its side. It is one of the famous "eight treasures" of seafood in China and a valuable aquatic food. The ancients said, "Three days after eating, I still feel that chicken and shrimp are boring." It can be seen that the scallops are delicious. Nutritional analysis of scallop: scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients, and scallop is rich in sodium glutamate, which is extremely fresh, and its fishy smell is greatly reduced compared with fresh scallop. Supplementary information of scallops: 1. Excessive consumption will affect the motor and digestive functions of the stomach, leading to food stagnation and difficulty in digestion and absorption; 2. The content of protein in scallops is high, and eating more may cause a rash; 3. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation; 4. The scallops with good quality are dry, with complete particles, uniform size, yellowish color and slight luster; 5. The scallops should be protected from moisture, heat, sunlight and insects.