If you’ve ever bought whole scallops in their shells, you may have noticed a bright orange or pale cream-colored piece attached to the familiar white scallop meat. This is scallop roe, often called scallop coral — and yes, it’s completely edible.
While scallops sold in the United States are usually presented as just the round white muscle, whole scallops sold in Italy and other parts of Europe often still have the roe attached. Its striking color can make it look unusual if you’ve never encountered it before, but it’s a prized part of the scallop and doesn’t need to be discarded.
So what exactly is scallop roe, what does it taste like, and what can you do with it? Here’s what you need to know.
What Is Scallop Roe?
Scallop roe is the scallop’s reproductive organ, or gonad, located next to the large white adductor muscle that we commonly recognize as the scallop.
Its appearance varies according to sex and stage of development. The female roe can become a vivid coral-orange or reddish color, while the male portion is generally much paler, ranging from creamy white to beige.
This colorful part is why you’ll also hear scallop roe referred to as scallop coral, particularly in European cooking.
Can You Eat Scallop Roe?
Yes, scallop roe is edible. When you buy whole scallops with the roe still attached, there’s no need to remove and discard it simply because it looks different from the white scallop muscle.
The roe can be cooked together with the scallop or removed and used separately. As with the rest of the scallop, it should come from a reliable source, be properly handled, and be cooked according to the preparation you’re making.
In fact, keeping the coral attached creates the beautiful white-and-orange appearance often associated with whole scallops served in their shells.
What Does Scallop Roe Taste Like?
Scallop roe has a more pronounced flavor than the white adductor muscle. While scallop meat is mild, sweet, and delicate, the roe has a richer, more distinctly marine flavor with a slight brininess.
Its texture is also different. Once cooked, it becomes firmer and less succulent than the white muscle.
Because its flavor is stronger, scallop roe works particularly well with simple ingredients such as butter, lemon, olive oil, fresh herbs, and white wine. These complement its natural flavor without overwhelming it.
How to Cook and Use Scallop Roe
The simplest way to use scallop roe is to leave it attached to the scallop and cook the two together. This works particularly well when scallops are baked or grilled in their shells and also makes for an attractive presentation.
You can also separate the roe from the white muscle and cook it on its own. Because of its stronger seafood flavor, a small amount can add depth to sauces and other seafood preparations.
Another option is to blend cooked scallop roe into a sauce or flavored butter. Its vivid orange color can give the finished preparation a beautiful natural hue as well as a richer seafood flavor.
If you’re preparing whole scallops for a recipe and aren’t sure which parts to remove, see our guide to how to clean and prepare scallops, where we explain the process step by step.
And if you’re choosing scallops at the seafood counter, our guide to scallop types, sizes and how to choose the best scallops explains the differences you’re likely to encounter.
