60-Minute Gourmet  By Pierre Franey Published: December 30, 1992
THE coveted East Coast bay scallop is making a valiant comeback
after the devastation caused by the red tide in recent years,
but prices for this saltwater gem are still prohibitive. So,
virtually all of my scallop recipes are designed around the
larger sea scallop, which when absolutely fresh and well
prepared is excellent in every respect.  Sea scallops are in
high season now along the part of the Atlantic Coast roughly
from Labrador to southern New Jersey. Scallop fishermen dredge
the bottom as deep as 900 feet.  On average, sea scallops
measure about five inches across the shell, and the thick,
cylindrical meat can be an inch and a half or more wide. That is
why many of my sea scallop recipes, including this one, call for
slicing each scallop horizontally. The scallops not only cook
faster and more evenly, but are also more attractive on the
plate.  Home cooks on a tight schedule can't find many better
allies than scallops, which cook in mi