Objective To observe the bacterial and chemical characteristics of scallop raw materials which were treated by differently ways from fresh scallop and p repared for lightly baked scallop. Method The water content, pH values, total viable count, heat-resistant bacterial count and coliforms in samp les were determined. Meanwhile, bacterial species and flora were also qualitatively and quantitatively determined. Results The pH values of scallop s steamed for 4 min, 6 min or 8 min was all about 6158. The water content of samp les decreased for 1% in turn. Total viable count ( TVC) of bacteria in samp les was 10³ CFU /g. The heat2resistant bacteria count was 10² CFU /g and p resented in a reduction tendency in turn. Coliforms were not detected. The bacteria species in samp les were Gram-positive bacillus and coccus. The bacterial phaseswere much simp lex. B acillus spp. accounted for 60% and ascended in turn; S taphy lococcus spp. and M icrococcus spp accounted for one third of the total bacteria, and p resented in a reduction tendency; and Corynebacterium spp. accounted for a small percentage. Itwas indicated from the integrated data that the scallop steamed for 6 min was the bestway of p rocessing. The water content of samp les treated by enterp riseswas 76180%; pH valueswere in neutral; TVC and heat-resistant bacteria counts were 10⁴ CFU /g and 10² CFU /g respectively; and coliformswere detected. Conclusion Based on the visits to p rocessing sites, the methods for cleaning and heat treatment of fresh scallop s needed to be imp roved. The results indicated that the p rocessing p rocedures have not been under good control and the raw materialswere not suitable for p rocessing lightly baked scallop. On the other hand, the bacteria counts in flavoring ingredients, the water for p rocessing and packing materials were many, which might increase difficulties for the quality control of lightly baked scallop.