From Better Homes and Gardens

Sea scallops are larger than bay scallops but can be eaten in just a few bites, making them the perfect appetizer size.

Pancetta-Wrapped Scallops

From Food & Wine

"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much -- it was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."

Scallops with Chestnut Sauce and Crisp Sage