dry pack scallops from Maine or Nova SCotia or New Brunswick.
Just brown em in butter (little teeny bit of olive oil to keep the butter from burning-[Cav told me about that trick]). Then when theyve just got a browning Flame em with some Southern Comfort (2T), then splash with a bit o slt and pepper and eat the best damn seadfood there is.
I love lobstah and clmms but I can get sick of em after two days strait. Scallops, never-theres so many ways to do em up. (SImpler the better)
Also.I would buy the Philadelphia Eagles Football team. Nobody's doing anything with them at the moment.