Like Lobsters there is a little sense of occasion when you do eat Scallops. Hand dived collected ones are usually at a premium but are so much better for the ecology and to ensure that over-fishing doesn't occur. Personnaly I do not eat Scallops very often. It is not a matter of taste because I do love their sweet soft butteriness but it is more a matter that my Man doesn't like Seafood which is a real tragedy for me.

Tragedy, from the BeeGees.

If I can have some Scallops once a year it would be delightful. Grilled, Seared or Pan Fried are the usual methods of cooking Scallops but one mustn't forgot Baking them just as well. Same as Lobster, Crab or Prawns, once cooked a Scallop can be eaten just like that with no fuss apart from a little Lemon Juice or Lime one to dress it a bit.

Grilled Scallops in their Shells with a little Olive Oil, chopped Taragon and chopped Parsley.

There is a little mantra about how many Scallops one should eat in one seating. It goes a little like the lucky numbers tradition of China: 3 Best, 5 Allright, 8 for Eternity. 3 or 5 would be a Starter and 8 for a Main give or take.

Scallops Shells are pretty. They can be washed but also kept as little dishes for their own sake. I have a set of six which I do like to use when serving Seafood: Mussels, Cockles, Shrimps, Prawns, Clams or of course Scallops.

Fried Scallops in Salted Garlic Butter and a little Thyme.