Scallops are a difficult dish to master and I think this is why they are such a popular dish at great restaurants. I first learned how to make them at Parker’s Restaurant in Ohio City, and then later during an internship in Paris. In Paris, at Le Violon D’Ingres, we would get huge bags of scallops daily, still in the shell.  Cleaning the scallops was a lot of work, but buying them this way is the freshest version you can get. We had one dish where we roasted them in a shell with butter and a sliver of whole truffle.  When my wife and I opened South Market Bistro in Wooster, we put scallops on the menu right away and they became a signature dish. For me, a great scallop dish is the mark of a talented chef. We served them with wilted greens and a bacon-onion cream sauce. Having my own restaurant allowed my to pass on the tradition and the art of cooking scallops to young, aspiring chefs who work for me. To prepare this recipe, you have to start with really good quality dry-packed scallops. They should be plump and smell fresh and salty. Keep them dry and season them at the last minute. The pan should be just the right high heat to get the proper sear. Serve them after just a short rest. Although they require some extra attention, they are worth all the trouble and have remained one of my favorite dishes to prepare. - Mike Mariola