Originally Posted by BreezyCooking
I've never tried what one of our local sushi restaurants advertises as "live" scallops, but imagine they'd be good. Heck, I never have a problem tossing back fresh-shucked clams on the halfshell - why should scallops be any different.
Did the ones you have still have the orange roe attached? That's something I've always wanted to try but that seems to be impossible to find in the U.S.
No orange roe that I recall. The scallop was sliced very thin and beautifully presented on a bed of spiral-shredded daikon and the taste was so wonderful. You should really try them. I wouldn't say I would order them every time - maybe once a year or so as the texture is not my favorite, but, does not even come CLOSE to sea urchin
sorry petey, we won't hijack your thread anymore. Petey?????? PETEY??????????? PEEEEETEEEEEEEEY
Dang, another one lost to the woodshed maybe.