The texture will be different not only based on how you cook them, but also how they are sliced - long vs across.
When I’m incorporating them as an element, I like to slice into wide matchsticks / batons - they cook well and are easy to chew.
For yakitori style, I usually slice them lengthwise for the visual - needs a knife while eating then.
“Scallops” are actually my least favorite way to slice - they are small enough to make you think you can pop it whole, but chewy because of the cut across (and they collapse in the center because of fluid loss). I’ll do it this way for yakitori sometimes too, but again a knife is needed while eating.
If they are baby size, I’ll just cook them whole.
