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Sandman,
IMHO they aren't good for anything but filler in stuffing or in chowder. I once did a presentation on eelgrass in CT and the local DEP biologist told me that those Chinese scallops were started from seed scallops from Niantic, CT.
You can't beat native bay scallops that haven't been tainted by soaking them in chemicals...same with ocean scallops -- make mine "top of the pile" and dry.
ProfessorM, my grandma hailed from Nova Scotia where my great grandfather ran a lobster boat and a tannery, I'll have to make the trip...if only for the scallops.
Mike
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