1Short for ホタテガイ (Japanese scallop, Patinopecten yessoensis). A large bivalve prized for its thick adductor muscle, eaten as sashimi, sushi, butter-grilled, tempura, and more — a very common ingredient in Japan, mainly produced in Hokkaido, Tohoku, and Aomori. In modern written Japanese, the katakana form ホタテ is standard — supermarket labels, menus, and recipes almost always use katakana.
今夜はホタテのバター焼きを作ろう。
Let's make butter-grilled scallops tonight.
北海道で採れたばかりの新鮮なホタテを刺身で食べた。
We ate freshly caught Hokkaido scallops as sashimi.
スーパーで冷凍ホタテが特売になっていた。
Frozen scallops were on special at the supermarket.
パスタに大きなホタテを乗せるとご馳走感が出る。
Topping pasta with large scallops makes it feel like a real feast.
ホタテは貝柱だけでなく、ひもの部分もおいしい。
With scallops, not only the adductor muscle but also the mantle is delicious.