You may like scallop sushi (hotategai) as much as I do, but here’s a scallop that is a meal in itself and will be an undertaking to slake my sushi thirst. In my opinion, great seafood is best eaten as sushi, and this scallop is the biggest piece of sushi I’ve ever seen. Forget the rice, hotategai sashimi is all I need with this in hand. Sweet, succulent, tender, and tasty, I don’t think it gets better than this monster scallop. I’ve filled up on sushi on many occasions, but I don’t think I’ve ever had the opportunity to enjoy scallop of this magnitude; this is the King Kong of sushi scallops, and after this, I won’t be eating for weeks.
Out of curiosity, if one *were* to try to make nigiri sushi out of this monster, how many pieces do you think it would make? While it would be a shame, and it would be better served on a platter in a million slices, has anyone a guess on how it could be used as nigiri sushi and how many pieces you could make?
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I have always been fascinated by the creation and culture of different foods, particularly sushi and sashimi in the modern era of Japanese cuisine. I am a classically trained chef and sushi connoisseur, also having operated a food service company and enjoy investigating and experimenting with food around the world.