Seafood

Scallop Meat

Scallop Meat means fresh or frozen adductor meat; the dried product belongs under Dried Scallop; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 帶子
English: Scallop Meat
Bahasa Indonesia: Daging kerang scallop
Tagalog: Lamang scallop

What is it?

Scallop Meat is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

round moist ivory cylinders or discs; not brown, dry or fibrous; Scallop Meat label confirms the product form.

round moist ivory cylinders or discs
not brown, dry or fibrous
Scallop Meat label confirms the product form

Common confusion

Dried Scallop / Clams (HK Market Category)

Dried scallop is brown, dry and fibrous; clams have paired shells rather than round scallop meat.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate tools for raw scallop meat and clean work surfaces; heat the centre to 90°C for 90 seconds.

Storage

Keep molluscan shellfish covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food; buy only from reliable licensed premises.

Helper tip

Dried scallop is brown, dry and fibrous; clams have paired shells rather than round scallop meat.

What Ma’am or Sir may say

買帶子，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Scallop Meat, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要帶子，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24