Scallops, Patinopecten yessoensis, possess a pleasing taste and texture. However, methods for cooking and processing scallops are few. Moreover, a fermentation technique has never been used in the preparation of scallops. This paper presents a process for gelatinizing minced scallops through fermentation. Minced scallops were fermented at 20'C for four days with a dried lactic acid bacteria Lactobacillus plantarum JCM 1149^T starter. The resultant gelatinized scallop had a texture similar to kamaboko (steamed fish paste) and was slightly tart in taste.