Scallop meat can be sautéed or blanched, depending on the texture you want and how the dish is cooked.

If you want the scallop meat to be more tender and retain its original flavor, you can just cut the scallop meat into pieces and sauté them in a wok. You can add the right amount of oil, seasonings and other ingredients to season to your personal preference.

If you want the scallop meat to be more tender and to remove some of the fishy flavor, you can boil the scallop meat in boiling water, blanching time is usually tens of seconds to a minute, and then immediately remove the scallop meat and put it into cold water to soak, and then finally drained and set aside, blanched scallop meat can be used directly in stir-frying or for other cooking methods.

Whether you choose to stir-fry or blanch the scallop meat, remember to control the cooking time when cooking, and don't overcook or stir-fry the meat to avoid it from becoming too chewy or hard. Most importantly, make sure the ingredients are fresh and hygienic to ensure a delicious and healthy dish.

Scallop selection tips

1, shell state: When selecting scallops, observe the state of the shell. Fresh scallop shell should be complete, hard, no obvious cracks or broken.

2, odor: smell the scallops whether there is a pungent odor, fresh scallops should have a slight marine scent, rather than stink or odor.

3, humidity: scallops should be moist, watch for dry or not moist scallops, which may indicate they are not fresh enough.

4. Meat: Scallop meat should be full and elastic. Gently press the flesh of the scallop, if they are elastic and resilient, that is a sign of freshness.