A Simple Treatment for Stunning Scallops
Pan-seared or grilled, these sea scallops make for a showstopping summer centerpiece, with a corn salsa served alongside.
'Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best: My go-to approach with scallops is to pan-sear or grill them, which concentrates their flavor and gives them a crisp exterior.
Though very fresh scallops may be eaten raw, sliced thinly as for an Italian crudo or turned into a Mexican ceviche, I think cooked scallops are best when they are medium in the center, not rare.
For a July sea-scallop supper, I paired grilled jumbo scallops with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime.'>>>
https://www.nytimes.com/2018/07/13/dining/sea-scallop-recipe.html?
Grilled Sea Scallops With Corn and Pepper Salsa
https://cooking.nytimes.com/recipes/1019409-grilled-sea-scallops-with-corn-and-pepper-salsa
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12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
FOR THE SCALLOPS:
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish
Nutritional Information
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PREPARATION
Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
BOURBON!? Mon dieu! 
So excited.. CAPS lock..
PS BOURBON-- BULLEIT 10 year
Great story about what you wrote in your Seuss book. 
Hope they don't contain caffeine, as I just learned it triggers heartburn, so I'm leaving coffee and chocolate! 
Friend suggested having the scallops next Friday, do I'm ALL IN!