I had some friends over for hotpot last weekend. We did, among (many, many) other things, live scallops. I've never had these before. The fishmonger said they were from Prince Edward Island. Smaller, in size and skirt. Great marine flavours, texture. The 3 sauvignon wines we were may have been the dinner's one weakness. Too green, too tropical, too much of that lean character lacking texture and control.
I'd like to know how else to cook these.