Rarely seen in the US, these wild North Atlantic scallops with roe still attached are seared until opaque in a fiercely hot skillet with local, farm-fresh butter. The scallops are plated while black garlic, Louisiana shallots and bits of double-smoked bacon are sautéed and then quickly poured back over the top. Finished with a grind of black pepper and a few flakes of crunchy Fleur de Sel..
A diver scallop is a sea scallop that has been hand-picked off a rock by a scuba diver. More ecologically friendly and less gritty than the boat-harvested variety, mature scallops are selected from areas with strong water currents, helping to assure that they have firm, plump flesh and nice color. Diver scallops also tend to be fresher, since they are shipped directly instead of being held in boats while they are sorted. (paraphrased from cookthink)
- Scallops with chorizo and hedgerow garlic (independent.co.uk)