Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 6 1 and 8%, which is three times that of chicken, beef and fresh prawns. The mineral content is far above shark's fin and bird's nest. Dried scallops are rich in sodium glutamate and have a very fresh taste. Compared with fresh scallops, the fishy smell is greatly reduced. Scallop has that function of nourishing yin and tonify kidney, regulating stomach and regulating middle warmer, and can be use for treating dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular eating is helpful for lowering blood pressure, lowering cholesterol, invigorating body building. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.