I was at Canary Square this weekend and had one of their special appetizers: cream-poached oysters with tarragon and cape scallops on the shell with preserved lemon and olive oil. 3 of each nicely presented on individual beds of salt. The oysters were fantastic. My question is about the scallops. They were simply steamed open and served guts and all. (By "guts" I mean the connective material that is usually removed to leave behind just the muscle.) I tried one, guts and all, and it was … fine, then i abandoned manners for a minute and forcibly separated the muscle from another one and it was sweet and delicious.
So, is this a thing now? Scallops served with all the innards? My tablemates thought it was fine. I have two objections: 1) All that connective stuff obscures the sweet delicate taste of a very delicious little scallop meat. 2) It's skeevy!
Am I being too squeamish about the guts? (Entirely possible.) I know it's technically fine to eat as long as the scallop is fresh. Do other places serve them this way? Does anyone prefer it?