Scallops are often punched out of sea sun fish.
After years of sauteing, broiling and poaching, I’ve settle on frying with a fine crumb coating as the best way to do scallops. Frying with a coating seems to hold all the flavor of the scallop in the scallop. . . they just seem tastier that way.
My better half, who loves scallops but doesn’t like fried coatiings, removes it from the scallop, but agrees they taste best when cooked that way.