Remove the scallop meat from the shells, clean off the black parts, sprinkle with a pinch of salt, and rinse to remove slime. Pat dry.

Cut the scallops into bite-sized pieces and season with salt and pepper.

Grate the daikon and squeeze out excess water.

Heat salad oil in a frying pan over medium heat, add scallops, and cook until golden brown. Add salt and pepper and stir-fry briefly.