1.   Sliced, sea scallops could be made delicious in five minutes flat.

2.   But only sea scallops are large enough to roast, for example, since bays tend to overcook in the oven.

3.   Chef and co-owner Jody Adams also makes seared sea scallops with heirloom hominy, smoked ham, and fried green tomatoes at the Harvard Square restaurant.

4.   Chef Ken Duckworth sears sea scallops with sorrel at Maison Robert at Old City Hall.

5.   Either way, day-boats and diver scallops are relatively rare compared to other sorts of domestic sea scallops.

6.   Entrees include lemon risotto with seared sea scallops, Hudson Valley duck with orange chipotle sauce, and roasted rack of lamb coated in goat cheese and macadamia nuts.

7.   For me it was thinly sliced foie gras and beautifully sauteed sea scallops, both served on mixed greens.

8.   Fortunately, sea scallops are very prolific.

9.   He then includes it in a fennel and onion salad to serve with sea scallops or on its own with grapefruit and goat cheese.

10.   I settle for a considerably cheaper plate of sea scallops and mooch some of his lobster.