Why do we eat only the adductor muscle of the scallop, and not the whole animal?
In: Biology
I was just in Japan and they serve grilled scallops whole.
Parts of it are clam like (maybe overcooked clam like, not as tender) but a big chunk of it was dark colored mush, which was edible but not great.
Edit: At time 3:40 you can see how they clean the scallop then put all the edible bits back on the shell for grilling:
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