Why don't people eat scallop roe?

I've always been curious, why don't people eat scallop roe? It's a perfectly edible part of the scallop, and yet it seems to be overlooked or even discarded by many seafood lovers. Is there some cultural or culinary taboo associated with consuming it? Or are there practical reasons, like it being difficult to prepare or having a strong flavor that's not to everyone's liking? I'd love to know the real story behind this overlooked delicacy.