1. After thawing the scallops at room temperature, use kitchen paper to soak up the excess water.
2. Sprinkle an appropriate amount of crushed black pepper and rose salt. If there is no rose salt, you can use fine salt at home instead.
3. Heat the pan and put the scallops in the pan without oil. The temperature of the pan must be high.
4. Turn over and continue frying when it's browned.
5. Add butter when it is browned for two years.
6. Add the garlic paste prepared in advance.
7. Add two teaspoons of orange juice before it comes out of the pot, and the juice can be placed on the plate.
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