Radish steak

Cut the daikon radish into 1.5cm thick slices, peel the skin thickly, and trim the edges

Make a cross cut in the middle

Put (2) in a pot, add enough water to cover it, add rice bran, and bring to a boil over high heat. Once it boils, simmer over low heat until a bamboo skewer can be inserted easily

In another pot, add the bouillon and the daikon radish from [3], add salt and pepper, and simmer for about an hour until soft

Heat olive oil in a frying pan, add the daikon radish and scallops in that order and fry on both sides, add half the butter and mix well, then remove the daikon radish and scallops

Add the remaining butter to a frying pan, add A, heat and make the sauce

Place [5] on a plate and pour [6] over it