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

2.   Or saute scallops in nonstick pan that has been sprayed with pan spray.

3.   Saute the scallops, tossing to cook on all sides, until they are barely done.

4.   Scallops are sauteed and served with green curry and noodles.

5.   Use this paste like the basil paste above, and use peanut oil to saute the scallops.