Scallops are popular in both Eastern and Western cooking.
They have two types of meat in one shell.
The adductor muscle is white and meaty.
The roe, called "coral", is red, orange or white and soft.

In Western cuisine, scallops are often sautéed in butter, or breaded and deep fried.
The byssus (also called the beard) is often tough.
It is usually discarded or used later on for stock.
Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle.
Outside the U.S. the scallop is often sold whole, and people eat the adductor muscle and roe.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.
In a sushi bar, hotategai (帆立貝, 海扇) is the traditional scallop on rice.
Kaibashira (貝柱) might be scallop, but it can also be the adductor muscle of any kind of shellfish, such as mussels, oysters, or clams.

In Cantonese Chinese cuisine dried scallop is called conpoy (乾瑤柱, 乾貝, 干貝).
Scallops are popular in both Eastern and Western cooking. They have two types of meat in one shell. The adductor muscle is white and meaty. The roe, called "coral", is red, orange or white and soft.
In Western cuisine, scallops are often sautéed in butter, or breaded and deep fried. The byssus (also called the beard) is often tough. It is usually discarded or used later on for stock. Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle. Outside the U.S. the scallop is often sold whole, and people eat the adductor muscle and roe.
In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. In a sushi bar, hotategai (帆立貝, 海扇) is the traditional scallop on rice. Kaibashira (貝柱) might be scallop, but it can also be the adductor muscle of any kind of shellfish, such as mussels, oysters, or clams.
In Cantonese Chinese cuisine dried scallop is called conpoy (乾瑤柱, 乾貝, 干貝).
Scallop