Abstract: To investigate the impact of drying methods on the volatile profile of Argopecten irradians concentricus, fresh scallops (FS) was compared with samples processed by natural drying (ND), hot-air drying (HAD) and vacuum drying (VD). Odor characteristics and volatile organic compounds (VOCs) were comprehensively analysed by electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). E-nose clearly discriminated the odour patterns of the differently dried scallops, with ND and HAD showing partial overlap. GC-IMS fingerprints revealed that ND was characterized by 1-octen-3-ol, 2-methylpyridine, 2,6-dimethylpyridine, 4-methylthiazole, and dimethyl trisulfide, whereas HAD and VD were dominated by ketones such as 5-methyl-3-heptanone, 2-methyl-3(2H)-furanone and 4-hydroxy-4-methyl-2-pentanone. Two-dimensional maps indicated that drying increased both the number and abundance of volatiles (ND>HAD>VD). GC-MS analysis demonstrated that the drying method markedly influenced the VOC profiles of scallops, with 32, 26, and 16 compounds detected in the ND, HAD, and VD groups, respectively. Aldehydes rose from 13.79% in fresh scallops to 18.39%, 24.45%, and 19.37%, whereas alcohols declined from 33.91% to 21.30%, 19.09%, and 13.84%. ROAV analysis further pinpointed ten key aroma-active compounds, mainly aldehydes and ketones, with decanal and benzaldehyde shared across all treatments, contributing floral, fruity, and nutty notes. ND and VD were typified by citrus and floral-like aromas, while HAD was characterized by floral-fruity and woody notes. This study elucidates the composition and aroma characteristics of VOCs in scallops under different drying methods and provides a theoretical foundation for flavor regulation and aroma enhancement in dried scallop processing.