Frying scallops may seem simple, but done poorly, they either don't taste good or smell bad. Why is that? Because many people fry them directly without taking the crucial step of marinating them. Both meat and fish need to be marinated before frying, otherwise they will be fishy and tasteless.

No matter what kind of fish, whole fish or fried fish pieces, direct frying is wrong. Do more of this and the fish will be crispy on the outside and tender on the inside and won't taste fishy. When I was a kid, there were a lot of wild fish in the river. Grandpa used to catch a fish basket. There were small fish and big fish. Grandma wrapped the small fish in flour and fried them. Even the bones were crispy.

The purpose of marinating the scallops was to fry and deep-fry them for subsequent production. Let me give you a long story.

Clean the scallops (pay attention to the fine scales on the body), pay attention to the removal of internal organs and a layer of black film on the belly of the scallops, tear it off, take a small pot, add water in front of the scallops, add white wine, not shochu, a few bottles are real, add onions and ginger, add salt, soak for 30 minutes, remove. This is to deodorize and also to add secondary flavors. Here are two examples:

Scallops deodorized, slightly drained, add Thai fish sauce, soy sauce (not too much, too dark), add some onions and ginger and salt. This is home-style

After the scallops are deodorized, drain them slightly with onion, ginger, thirteen spices, salt, vodka or brandy, and sprinkle with cumin, thyme or rosemary. This is hotel-style

Making scallops is very elaborate. First, gather the scallops you've bought, cut them into suitable portions and marinate them for half an hour in seafood soy sauce, white pepper, garlic foam, rice vinegar and white wine, using little oil. Make sure to wrap the scallops in egg when frying, otherwise they will break when frying. After frying, pour out the oil from the pan or add chopped onion and ginger. People who like to eat spicy can fry two small red chili peppers together, fried scallops into the pot and so onions and ginger are fragrant, then add a few cloves of garlic, pour a little rice vinegar, add some cooking wine or white wine, add a spoonful of sugar, add soy sauce and salt, if you like to eat a little meaty scallops, add a clove or half a clove of star anise, do not put too much, do not let the flavor of star anise grab the flavor of the fish, and finally add the right amount.

I hope this helps. Thanks for inviting me to answer