1, first of all, after buying scallops, you must soak them in water for a while, and don't wash them immediately. The purpose of soaking is to soak the scallop shells and scallop meat.

2. If you want to keep scallops and bring shells for cooking, use a toothbrush to brush the shells of scallops to prevent them from polluting scallop meat.

3. Then open the scallop with a knife, and deduct other internal organs and silt of the scallop except the colored meat, and then rinse it repeatedly with clear water until the fingers can't touch the sand or anything in the meat.

Extended data:

Scallop is a synonym for bivalve mollusk of the genus Scallop, with about 400 species. More than 60 species of this family are one of the important marine fishery resources in the world. Shell, meat and nacre have high utilization value. Many scallops are eaten as delicacies. Scallop, also known as sea fan, is delicious in meat and rich in nutrition. After its obturator muscle is dried, it is called "scallop" and is listed as one of the eight treasures.

Scallop has two shells, almost equal in size, and the shell surface is generally purple brown, light brown, yellowish brown, reddish brown, apricot yellow, grayish white and so on. Its shell is like a fan, so it naturally got the name scallop. The inner surface of the shell is white, the muscles in the shell are edible parts, and the scallop has only one obturator muscle, so it belongs to the single column class. Closed-shell muscles are white, tender, delicious and nutritious.

Scallops are widely distributed in all sea areas of the world, with the most abundant species in the tropical sea. About 45 species have been found in China, among which the northern scallop Chlamys farreri, the southern scallop Chlamys farreri and the long-ribbed scallop are important economic species.

References:

Scallop-Baidu Encyclopedia