The difference between small scallops and large scallops is quite big. There are also many subdivisions of small scallops and many scenes of large scallops. I'm not here for this. Specifically, the most obvious difference is the texture and body shape of their appearance. I personally recommend you to eat large scallops because the meat of large scallops will be richer and more delicious.

How to choose scallops:

1. Buy live scallops

First of all, choose scallops with shell color, luster and uniform size. Do not choose scallops that are too small. , otherwise it will have little edible value due to less meat. Then check whether the shell is open. Live scallops will close under the action of external force. Scallops that cannot be closed after opening are dead, so they cannot be selected.

2. Buy chilled scallops

When buying fresh scallops, first look at their white appearance, and then look at the yield, particle size and uniformity of the pure scallop meat after thawing. , the number of slices and the freshness, then decide whether to choose. Generally speaking, chilled scallops with a yield rate of about 70%, white color, large and plump grains, high freshness, no broken pieces, or no more than 10 broken pieces per 500g are qualified.

How to eat scallops:

Ingredients: 300 grams of scallops, 250 grams of mushrooms, shredded ginger, onions, coriander, vegetable oil, olive oil, salt, pepper and cooking wine.