Susan Jung’s scallops motoyakii. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Wolf at House of Madison
Susan Jung’s scallops motoyakii. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Wolf at House of Madison

How to make scallops - or oysters - motoyaki, a simple Japanese grilled seafood dish

  • If oysters are hard to come by, use fresh scallops, which can be briefly seared before being topped with a rich mayonnaise
  • Make the mayonnaise yourself, or buy the Japanese brand Kewpie

Susan Jung’s scallops motoyakii. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Wolf at House of Madison
Susan Jung’s scallops motoyakii. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Wolf at House of Madison
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