Scallop

Scallop/Hotate


Scallop is not an uncommon ingredient for sushi. The adductor muscle of the scallop, which is the large, pale beige muscle used to clasp the shell shut, is the part used to make sushi. It has a soft texture and creamy, easily palatable taste. Most scallops in Japan come from Aomori, Miyagi or Hiroshima. In south Japan where the sea is warmer, it is common to eat a species called “Akazara scallop” that is smaller and has a slightly sweeter taste.



Scallops are also commonly used in Japanese cooking for sashimi or they can be deep fried of grilled. It is an extremely versatile shellfish that can be kept frozen for a long time.