The post-harvest handling of Patinopecten yessoensis has a significant effect on the rigor mortis which is an important factor affecting the quality of the adductor muscle. The effect of preservation on the storage of the adductor muscle was studied to delay rigor mortis. Three treatments of live storage were designed, including control with non-p preserved, preserved 3 days and preserved 7 days with circulating seawater-preserved at 10 ℃. Then the scallops were shucked and the adductor muscles were stored in ice for 7 d respectively. Rigor mortis, biochemical metabolites including ATP related compounds, K value, glycogen, the content and composition of soluble protein and pH of muscle tissues were examined during ice storage. The results showed that regardless of whether the preservation support, K value was less than 5% in 3-day ice storage, and it can meet the requirements of sashimi. With preservation, the content of ATP increased slightly (7 d group > 3 d group > control group). The content of ATP maintained stability in 2-day-ice storage, which can inhibit muscle contraction to reduce the loss of fluid. The content of glycogen and soluble protein in preserved group was lower than control group. In addition, the 30 ku protein from the preserved treatment group disappeared 1–2 days earlier than from the control group.