This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season
Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.
Served with ume pesto :
Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.
Then enjoy a sip of broth. Mmmmm…