Whisk and emulsify all ingredients slowly until smooth and fluffy.
On your serving plate, place the rock salt as a base and then the scallop shells on top.
Heat a skillet with olive oil until it is smoking hot. Sear the scallops on both sides, taking care not to overcook. Sear for 20 seconds each side; you only want to give colour. Remove and rest the scallops by placing a scallop in each shell.
Top with grated parmesan or your favourite Italian cheese (hard or soft).
Using a teaspoon, cover each scallop with some Motoyaki sauce. Using a torch or under a grill, gratinate the sauce until the sauce begins to bubble. Garnish with shallot slivers and serve hot.