In view of the difficulties and low efficiency of manual shucking of fresh scallop(Patinopecten yessoensis), and the potential impact of traditional thermal treatment on the quality of fresh scallop(Patinopecten yessoensis), a precise shucking method based on instantaneous thermal treatment was proposed for scallop(Patinopecten yessoensis).Temperature is the key factor determining the effect and quality of scallop(Patinopecten yessoensis) shucking by thermal treatment.  In order to explore the precise shucking method of scallop(Patinopecten yessoensis) by instantaneous thermal treatment, the body shape parameters of scallop(Patinopecten yessoensis) were measured to construct a precise steam jet shucking method.By comparing the shucking integrity rate, color difference, juice loss rate, etc. of scallop(Patinopecten yessoensis) under different instantaneous thermal treatment conditions, combined with sensory evaluation analysis, the optimal instantaneous shucking parameters were determined.The results showed that compared with 140°C steam, the opening width of scallop(Patinopecten yessoensis) was larger, the shucking tensile value was smaller, and the shucking integrity rate was higher under the action of 160°C steam, thus determining the heat source temperature of instantaneous thermal treatment as 160°C.The longer the steam spraying time, the smaller the difficulty of scallop shucking, the larger the opening width, and the comprehensive sensory evaluation determined that the steam spraying time of instantaneous thermal treatment was 2s.For scallop(Patinopecten yessoensis) with a shuck length of 110-120 mm, a shuck thickness of 22-25 mm, and a weight of 100-125 g/piece, using steam spraying (160 °C, 2 s), the shucking integrity rate of scallop(Patinopecten yessoensis) was 100%, and the juice loss rate was 0.86%. The study showed that the precise shucking of scallop(Patinopecten yessoensis) by instantaneous thermal treatment could better maintain the quality of fresh scallops, providing a theoretical basis for the automated processing of scallops.