This recipe is from Scallops, A New England Coastal Cookbook by Elaine Tammi and Karin A. Tammi. The recipe uses Taylor Bay scallops which are raised by Rod Taylor of Taylor Cultured Shellfish of Fairhaven, Massachusetts. He uses the whole scallops in the shell; the way most Europeans eat them. Rod Taylor says, “To me, the taste is between a shucked scallop and a soft-shelled clam.” This is his favorite scallop recipe.