coquille st. jacques, aka scallops

Everywhere we went in France, when we ate scallops, they all had this little bitty orange "tail" on them. Tasted fine and meaty just like a scallop. I never see them here in California.

Watching an America's Test Kitchen episode about scallops and they were interviewing some New England fisherman lady who was demonstrating how to shuck scallops.

I was dismayed to see her demonstrate (and say) that in the US, they throw the coral (a.k.a. scallop roe) away. Damn. What a waste. From what I recall, it's just as tasty as the scallop meat.