Hotate scallop

Hotate (Saint-Jacques du Japon)

What it is

Hotate-gai means sail-raising shell: the story goes that the scallop lifts one valve like a sail and lets the wind push it across the bay, which it does not do, although it can swim by clapping. Almost all of it now comes from hanging culture in Mutsu Bay and off Hokkaido, where the spat is caught on nets suspended in open water.

In the kitchen

For sashimi, firm it fifteen minutes in the freezer, then cut the adductor across the grain into three discs — with the grain it shreds. Seared, one face only: ninety seconds in a smoking pan and out; the second face is what turns it into a puck.

Goes with

Yuzu Soy sauce Butter Wasabi Kombu Sudachi Junmai sake Chives

Same species

Conpoy

Also used with

Senmaizuke

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