What Japanese word names scallop as a sushi topping?

Hotate is the Japanese sushi term commonly used for scallop as a topping.

The fuller Japanese name is hotategai, meaning scallop, while hotate is the shorter menu form frequently seen at sushi restaurants. Scallop is usually served as a pale, sweet, tender piece of neta—the topping placed over vinegared rice. It may be presented raw when exceptionally fresh, or lightly seared to bring out a firmer texture and deeper sweetness.

The part eaten as sushi is mainly the adductor muscle, the strong tissue that opens and closes the shell. In some preparations, the orange or reddish reproductive tissue, called the coral, may also be present, but it is not what the word hotate specifically means.

Hotate is easy to confuse with kaibashira. Kaibashira refers to the adductor muscle of a scallop or, more loosely, similar shellfish muscles, whereas hotate identifies the scallop itself. The other listed choices are different seafood: anago is conger eel, ika is squid or cuttlefish, and tako is octopus.