I’ve always been a fan of Fine Cooking, a magazine for people who love to cook.  But I was particularly impressed to see their recent article on how to prepare sea scallops, because the author recognizes the superiority of Maine scallops and also addresses the rampant fraud problem with diver scallops.  Remember: the method of harvest does not impact the quality of the scallop.  What matters is where the scallop was harvested, how long it stayed on the boat before it was brought ashore, and how it was handled on its journey to you. Check out the article here.  Or better yet – go buy a copy as it will be on newsstands for another couple weeks.  It’s got some GREAT recipes.  Perfectly Dry Maine Scallops