We eat only New England diver scallops. They are better scallops (less gritty, not water logged, and perfect size for both sweetness & presentation). The really big reason for using only diver scallops though is because the majority of the scallops on the market are harvested by boats that drag heavy chain sweeps across the ocean floor. Diver scallops are a much more ecologically friendly way of harvesting scallops & helps maintain the ocean's harvest balance. Man will destroy the ocean's abundance, if allowed, IMO. Look for diver scallops, they really are better. Also watch for Chinese scallops. IMO, I would insist on North Atlantic sea scallops (Gulf of Maine & Canadian Maritimes). Scallops that are without any additives are called "dry packed" while scallops that are treated with sodium tripolyphosphate (STP) are called "wet packed". STP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. The freezing process takes about two days. You can see the difference immediately at your fish monger's. Dry scallops are just as it sounds...dry. The others are gloppy looking & quite disgusting. /tricia

I don't look for sales on seafood. I search for quality as my criteria. Really fussy about seafood. Shrimp are a PITA the past few years. We're basically stopped eating shrimp. Dry diver scallops are a good substitute for shrimp and, for us, thankfully, easy to obtain. Bomster scallops are available by just taking an enjoyable walk to the Stonington town dock. They are available 24/7. There's a case outside the store on the honor system. I love living in a small coastal village. Bomster scallops are prized by top restaurants in both NYC and Boston as well as all along the eastern seaboard. Much better, for us, than trying to trace down good shrimp. We will not eat Asian shrimp. Period. I'd like to try the PNW spot prawns. Ann's pictures always look so good. /tricia This post was edited by triciae on Thu, Jul 18, 13 at 16:44

How about this one from our very own Alexa? MARINATED SHRIMP WITH CHAMPAGNE BUERRE BLANC Sauce base: 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp: 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Re-warm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season buerre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. Posted by Alexa at the GardenWeb Cooking Forum.

This one is very tasty. Shrimp Fra Diavolo With Linguine (Cooks Illustrated Courtesy Debbi814) 1 Lb medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites 1 Tsp crushed red pepper flakes (or more to taste) 6 Tbl extra-virgin olive oil 1 1/2 Tbl table salt 1/4 Cup Cognac or brandy 4 Tbl minced garlic (about 12 medium or 8 large cloves) 1/2 Tsp granulated sugar 1 (28-ounce) can diced tomatoes drained 1 Cup medium-dry white wine such as Sauvignon Blanc 1/4 Cup minced fresh parsley leaves 1 Lb linguine or spaghetti 1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. 2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside. 3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic;cook, stirring constantly, until garlic foams and is sticky and straw colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil. 4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately. Giada has one a little less complicated but I haven't tried it. Shrimp Fra Diavolo 1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 medium onion, sliced 1 (14 1/2-ounce) can diced tomatoes 1 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.