1. Put an appropriate amount of oil in a pan, then add a fingernail-sized amount of butter (this is the amount for four scallops), add minced ginger and garlic after it melts.

2. After the aroma comes out, put the scallops in and pour in the "Maggi Umami Sauce". You can decide whether it is salty or not.

3. At this time, the pot is filled with the scorching aroma of the Teppanyaki, and then pour in half a cup of white wine

4. Cover the pot and simmer for two minutes, then take it out. Remove the lid and wait until the juice in the pot has basically dried up and the minced ginger and garlic have not completely turned into a paste, then you can take it out of the pot.