How to bake scallops with oil and salt?

Heat a casserole over high heat, add oil and salt, and heat it until it smokes. The casserole must be heated thoroughly. The hotter and more insulated, the better; It's inherently salty, so try to add as little salt as possible, but you can't skip it.

Put in the drained shells, keep the fire high, and stir with chopsticks until the shells turn red; determine how many shells to put in one pot according to the size of the casserole, usually 1-1.2 pounds of shells are cooked at a time.

Close the lid, turn on the high heat for 20 seconds, then turn off the heat and simmer for 3-5 minutes before opening the lid. Perfect debut! Whether the scallops can reach the most tender and smooth state depends on the temperature of the casserole and the final opening time. It depends on the experience of many experiments...

Put the pot directly on the table and start eating, keeping the temperature of the scallops. The fresh and tender texture of scallops is best enjoyed when it is hot and spicy...