The work aims to test the influence of super high pressure processing on the fresh-preserving effects of scallop by measuring the indicators of scallop, such as water holdup, pH value, TVB-N value and total bacteria count. With the commercially available scallops as the research object, the high pressures, such as 100 MPa, 200 MPa, 300 MPa, 400 MPa and 500 MPa, were respectively applied and maintained for 3 min after the pretreatment, and then the scallops were stored at room temperature. The above-mentioned indexes were measured every 2 d. Water holdup reached the maximum value of 39 % on the sixth day after 300 MPa treatment; pH value was 6.2, TVB-N value was 5.9 mg/(100 g), and the total bacteria counts were 39×104 cfu after 8 d of storage under the effect of 500 MPa pressure. Based on the results, all the indexes are superior to the untreated contrast samples after super high pressure processing and 8 days of storage, and the preservation effect is achieved.