To explore the changes in moisture content， fat content， and quality characteristics of scallop columns during vacuum frying， shrimp scallop columns were taken as the research object. Data model fitting， low field nuclear magnetic resonance， electronic nose， electronic tongue， GC-IMS and other technologies were used to analyze indicators such as moisture composition， taste， free amino acid composition， and flavor profile. The results showed that the variation of moisture content with frying time and frying temperature conformed to the first-order reaction kinetics model. The changes in fat content with frying time and frying temperature followed the parabolic model and logistic model， respectively. The use of electronic nose and electronic tongue technology could effectively distinguish the difference between fresh and vacuum fried scallops. Vacuum frying treatment transformed some free water into bound water and left it in the shell column， improving the binding ability of bound water. A flavor profile analysis was conducted on vacuum fried scallops， with a glutamic acid content of 5.16 g/100 g， which contributed the most to the freshness， and a glycine content of 3.15 g/100 g， which contributed the most to the sweetness， and the fishy smell of the product decreased. The composition types of saturated fatty acids and monounsaturated fatty acids decreased and their content increased. Saturated fatty acids increased from 6.29% to 46.29%， monounsaturated fatty acids increased from 4.82% to 37.78%， and polyunsaturated fatty acids contained linoleic acid， γ-increased linolenic acid content. 47 volatile components were detected in vacuum fried scallop columns， with alcohols， aldehydes， and ketones being the main components affecting the overall flavor of the vacuum fried scallop columns.