1, soup: in addition to the seafood with the ingredients, almost all soups can be put scallop, can make the soup more fresh and sweet. (It should be noted that the scallop should be cooked for at least half an hour or more to fully release the fresh sweet flavor.)

2, cooking congee: practice: 1, dried scallops with 1 cup of water to soak soft, steamed, torn into silk; chicken breast shredded, mixed into the seasoning slightly marinated; mushrooms softened, de-stemmed, shredded; horseshoes cleaned, sliced. 2、Wash white rice, add 8 cups of water and soak for 20 minutes, transfer to the stove and bring to a boil, add mushrooms, dried scallops and water chestnuts, and reduce the heat to low to cook congee. 3, when the porridge is ready to add chicken cooked, add salt and pepper to taste, then remove from the heat, and then add green onions can be served.

3, scallop steamed eggs: practice: 1. half a cup of water to soak soft scallop, add ginger, steamed for ten minutes, the steam out of the scallop juice to stay. Tear the scallop, ginger discarded. 2. 2. In a large bowl, beat the egg (no need to beat foam), add salt and cool scallop juice and beat well; 3. part of the scallop fillet row in the bottom of the dish, with a sieve to filter the egg liquid into the dish, with a medium fire to steam for a minute, and then switch to a slow fire to steam until solidified, sprinkled with green onion particles, ham minced and scallop fillet, and drizzled with sesame oil and soy sauce to be able to.