In this research, scientists looked into breaking down protein in leftover bits from processing scallops, specifically scallop skirts, using enzymes. They tested different enzymes and found that a two-step process using a mix of trypsinase and substilisin along with Flavourzyme worked the best. After tweaking the conditions, they discovered that for the best results, the enzymes need to be added at 250 units per gram, left to work for 5.5 hours at 55 degrees Celsius and a pH of 6.5. This process resulted in a breakdown of 68.2% of the protein, producing a solution with 78.40 grams per liter of free amino acids, including 31.57 grams per liter of essential amino acids.