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1. Defrost the scallop and cut the tomatoes into pieces. The smaller the pieces, the more flavorful they will be.
2. Turn on the heat, pour olive oil, when the oil is hot, put the scallop in and fry on both sides, beat two eggs at the same time, add milk and mix well.
3. After the scallop is fried, take it out and set aside. Add the beaten eggs into the pot and stir-fry. After setting one side, add tomatoes and stir-fry over high heat.
4. When the tomatoes are almost soft, turn down the heat and add scallop, so that the tomato juice will cook out little by little.
5. After the scallop is soft and soaked with tomato juice, turn to high heat to remove the juice and finish.
The scallop makes this dish fresher, the tomatoes play a good role in enhancing the flavor, and the eggs make the taste more substantial. In short, it looks strange but it fits perfectly!