Scallop meat pillars cannot be fried, they can only be fried over high heat, simmered in warm oil, grilled over slow fire, or heated on the spot with a torch when serving.

How to make scallop meat pillars:

1. Brush the scallop shell clean.

2. Carefully pry open the scallop shell to expose the scallop meat inside.

3. Remove the black gizzard and scallop edge at the back.

4. Make a tic-tac-toe pattern on the Yao Zhu.

5. Cook the pasta.

6. Add a little olive oil and mix well.

7. Mince the garlic.

8. Put oil in the pot, stir-fry the minced garlic over medium-low heat until the minced garlic is golden and the aroma overflows.

9. Add a little water, add Shi Yunsheng’s concentrated stock, and cook until the soup thickens.

10. Pour the cooked soup into the pasta and mix well.

11. Put the cooked pasta into the scallop shells.

12. Put butter in the pot and melt.

13. Add the scallop meat and fry over high heat for 1 and a half minutes on one side.

14. Place the fried scallops on top of the scallop shell pasta and garnish with a little green onion.