1. There will be sediment residue in the sea on the shell surface of the fresh scallop, which needs to be cleaned with a toothbrush. Then the knife goes in to pry the scallop open, leaving half of the meat, and takes the shellfish down along the shell wall with the knife.

2. After opening the shell, you can see that the black piece behind the meat is internal organs, which should be removed. The eyelash-like yellow part under the skirt is the cheek, which should be removed (in fact, if you don't pay attention, you can eat it by scrubbing the skirt), and finally only the round meat and crescent yellow are left in the middle.