Combine all the ingredients except the shiso and men-tai, reserve.

Slice the scallops very thin and place two slices into each of 48 oversized soup spoons.

Slit open the egg sacs and squeeze the fish eggs out into the vinaigrette and mix well.

Discard the egg membranes.

Taste and correct the vinaigrette flavor as needed.

Season scallops with the vinaigrette and garnish with the shiso leaf.

Serve.