1. Wash the lettuce, wash the scallops, and hazelnuts.
2. Peel and dice the lettuce, scoop out the scallops and wash, and remove the hazelnuts to retain the meat.
3. Wash the scallops and start blanching, then mix well with egg white and water starch.
4. The oil is 70% hot, and the hazelnuts are fried in a frying pan and removed.
5. Pour the marinated scallops and stir-fry in the pot, then pour the lettuce, add salt, and season with chicken essence and cooking wine.
6. Finally, pour in the fried hazelnuts, drizzle with sesame oil and mix well.
