Since Japan is surrounded with ocean, I've grown up on seafood.
Especially where I grew up in northern Japan, where seafood is super fresh, reasonably priced, with many varieties!
In scallop season, mainly in summer, though there's also a winter season, scallops in shell can be found at the local grocery store.
Yep, you can buy them whole.
I was a bit disappointed the first year I started living in the States, whole scallops just are not available.
People in the States, generally advise to eat only the meat part of the scallop. They say toxins accumulate in other parts....but my favorite is those other part of the scallop. In Japan we eat the entire scallop.
Anyway, I love scallops no matter what and here is the recipe Fiona used to make a scallop pasta for me, and I loved it.
Ingredients
Serves 2
1 pound sea scallops
8 ounce pasta
3 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoons red flakes
1 cup white wine
Salt and pepper
2 tablespoon lemon juice, freshly squeezed preferred
1 tablespoon chopped parsley
Directions
Cook the pasta one minute shorter than the package's directions. Save 1 cup of the cooking water.
Add the olive oil and garlic in a pan and heat the pan over medium-low heat. Cook the garlic slowly for a few minutes until the fragrance is transferred to the oil. Then add the red flakes and cook for another minute.
Season the scallops with salt and pepper, turn up the heat to medium-high and add the scallops to the pan, cook on both sides about a few minutes each. Then add the white wine. Cook another a few minutes. Take the scallops out from the pan and set aside.
Add the cooked pasta into the sauce, add more salt and black pepper and heat over medium heat until the pasta is done.
When the pasta is done, return the scallops and lemon juice to the frying pan, and mix briefly.
Serve with parsley and extra olive oil.
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