"There are countless ways to cook scallops, although one of the most common is simply breaded and baked or broiled. There are countless ways to garnish them, with everything from bacon to cilantro. But every New Bedford scalloper we spoke with had the same idea: deep-fry them. The large scallops of summer 2000, plump and succulent, can be sliced in half to form medallions for quick frying, in the grand tradition of sailing ships and elegant dining rooms in New England since whaling days."
East Coast Grill & Raw Bar 