1. Defrost and wash the fresh scallops, cut cross flowers on one side, and set aside
2. Wash asparagus and cut into sections
3. Hot water in the pot, quickly blanch the asparagus
4. Fry the asparagus quickly in a frying pan, sprinkle with salt, set a plate, and set aside
5. Heat a little butter in the pot
6. Stir fry the fresh scallops in hot butter for a few seconds and place them on the asparagus
7. A spoonful of Jin's secret mashed potatoes
8. Pour the mashed potatoes on the fresh shells, then
Tips:This dish is inspired by Teppanyaki
The production speed must be fast
Otherwise, the scallops will harden and grow old
