1. Boil the fresh shellfish meat water, fry for three to five minutes, and then turn off the heat. First of all, we should choose scallops with uniform shell color, luster and size, but not too small, otherwise it is of little edible value because of less meat; Then see if the shell is open, the live scallop will close under the action of external force, but the dead scallop can't close after opening, so you can't choose.

2. When buying chilled scallops, we should first look at whether their appearance is white, and then look at the output of pure scallop meat after thawing, the size and uniformity of particles, and whether there are many pieces and freshness, and then decide whether to choose. Generally, the yield is about 70%, and the chilled scallops with white color, large and full grains, high freshness and no broken grains, or with no more than 10 broken grains per 500g, are qualified products.