5 fresh scallops with their shells
Motoyaki Sauce Ingredients (mixed well)
5 tbsp Japanese mayonnaise
1/2 yellow onion, peeled and chopped
50g carrot, peeled and chopped
20g English parsley, chopped
2 tsp lemon juice
1. Prise open scallop’s shell. Remove meat to soak in boiling water for 5 minutes. Drain and insert meat back into shell.
2. Drizzle 1 tbsp sauce on top of each scallop.
3. Preheat oven to 150°C. Grill scallop till sauce turns golden brown.
You may garnish with a sprinkle of flying fish roe.