Japanese Scallop - tastes better than it looks

Real simple to cook, clean the shells and either microwave for a minute or use shallow water in a pot for a quick steam. No need to season because it has the natural sea-salt flavor. Just discard the black part, all the rest is editable. The white part is the scallop/muscle part that everyone knows. The red/pink part is the roe, which is equally good (just don't think about the fact that it is the reproductive system). Like I said, tastes (a lot) better than it looks.