Every year at the restaurant I would do a wine dinner with the winemaker/proprietor on the premisis to explain the different wines that accompanied the 5 or 6-course meal. Thank God my seafood supplier was always able to get me "diver scallops", usually U4s or U6s……I pan seared them in really HOT EVOO then set them in a pool of lobster nage with a vegetable brunoise on top and a slab of lobster tail which had been poached in pure butter. Decadent at best…..the winemakers always remembered me as the "scallops like hockey pucks" chef. Living and eating well is the best revenge, you can be sure.