I love breaded scallops so long as the "breading" is fine, fine crumbs not that heavy crust that makes the scallop more like a hash brown in texture. I also love to put scallops in chowders – added after the rest of the chowder is steaming hot in the pot and then served almost immediately.
A penchant have I for raw scallops! I recall many years ago driving along on PEI having bought scallops "off the boat". I purchased a lemon, squeezed half of it into the scallop bag and munched almost a pound of them while I cruising along driving.