2, gills: The following orange-red or orange-yellow, eyelash-like parts are the gills of scallops, which are also one of the inedible parts and should be removed.
3. Skirt: The white skirt-shaped part at the bottom is edible, and it tastes good when used in cold salad after blanching.
Precautions:
When selecting scallops, we must pay attention to the fact that fresh shellfish meat is normal in color, shiny, odorless, smooth and elastic to the touch; The color of stale shellfish is reduced or dull, sour, sticky to the touch and poor in elasticity. If you are allergic to seafood, you'd better not eat scallops.
When eating scallops, it is best to eat only round scallops and never eat internal organs. Scallop itself is a safe aquatic product. Scallops are filter-feeding organisms that grow by absorbing algae and microorganisms in seawater. If its growing environment is polluted or toxic algae erupt, its internal organs will ingest these substances. Marine shellfish containing toxins or heavy metals are generally related to "red tide" and "seawater pollution".
Frozen scallops must be cooked before thawing. Frozen scallop meat should be compact, moist and shiny. The cooking time of scallops should not be too long (usually 3-4 minutes), otherwise it will harden, dry and lose its umami flavor. When scallops are thawed, they can be put into boiled milk (which has been removed from the stove) or put into the freezer to thaw.