It's bay scallop season in the northeastern USA. So recipes and wine pairings would be greatly appreciated. Friday is coming soon!
I love, love, love them, and use them in a lot of recipes, but the best thing to do when they're good and fresh is a super-fast saute in butter with a huge squeeze of lemon at the end. Keep them barely cooked so they are tender.
I also came up with a pasta dish when snowed in once and making a meal out of the freezer. I cut up raw bacon and cooked it, then set it aside and crumbled. Then I added about two large diced onions and cooked them slowly in the bacon fat with a little butter until they got super-soft. I then added white wine and chicken broth and cooked it until it thickened a litt. At this point, I have added sage, but didn't have it the first time. Stir in the scallops so they can just cook in the sauce, then toss with pasta and a quick splash of cream, then add the bacon crumbles on top. So good.
Last, I like to mush up scallops and make scallop cakes out of them.