I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish.
Afterwards, I read a bit about scallop roe and it seems that many cooks actually sear it together with the rest of the scallop. Also it's a delicacy in China. Some instructions indicated that I should dry roe in oven, powder it and use it later to give extra taste to broths etc.
What is the best way to use it? If I dry and powder it, how should I store it and in which kind of dishes should I use it?