In order to develop high quality scallop mince products, this paper took frozen Argopecten irradians scallops as the raw material, and selects soybean isolate protein, hydroxypropyl cassava starch, carrageenan, and egg albumen to be added to the A.irradians mince, which explored the effects of exogenous additives on the gelatinization characteristics and nutritional quality of A.irradians mince.The results showed that 5% soybean isolate protein (Group B) and hydroxypropyl cassava starch (Group C) were effective in improving the textural properties when added to A.irradians mince respectively, and the latter was able to significantly improve the water-holding capacity of A.irradians mince products, but 8% egg albumen (Group D) or 0.6% carrageenan (Group E) decreased the hardness, cohesiveness, springiness, and water-holding capacity of A.irradians mince. The combination of exogenous additives (Group F: 7% hydroxypropyl tapioca starch, 1.0% carrageenan,Group G: 8% hydroxypropyl cassava starch+1.5% carrageenan+5% egg albumen+4% soybean isolate protein) had a lesser effect on the fabrication structure of the A.irradians mince and was able to improve the water-holding capacity. Group F A.irradians mince products had higher sensory ratings in terms of flavor, color and histomorphology. The A.irradians mince products from groups C, F and G all had superior amino acid and fatty acid ratios, with significant differences in amino acid composition, and significantly higher unsaturated fatty acid contents than saturated fatty acids. The content of EPA+DHA accounted for 45.04%, 44.74% and 30.87% of the total fatty acids, separately. It could be seen that the type and proportion of exogenous additives significantly affect the gelatinization behavior and nutritional quality of minced scallop meat in A.irradians, providing theoretical data for the subsequent development of scallop mince products with different textural structures and cost levels.