There was some comment about sea scallops being better than the little "bay" scallops. They are both excellent. The problem is, what are usually sold as "bay" scallops are really coquinas and not particularly great to eat – although I’ve had some pretty good dishes in private homes in Florida.
The real bay scallop is typified by those from Niantic Bay in Rhode Island. They are small, they are delicious, they are scarce and expensive and worth every penny.
We were lucky enough to spend a few weeks on St Margarets Bay in Nova Scotia a few years ago. Our teen age sons went diving in 40 degree water about 50 ft deep and came up with a few dozen enormous blue-eyed scallops (we all could have gone to jail for this paoching).
We sauted them in butter, a bit of lemon squirted on and we feasted as well as we have ever done. The next day, trying to outdo themselves, the boys snorkeled around in shallow water and speared a bunch of sand dabs (considered not very edible by many) which, like fresh sunnies, turned out to be a delicious meal.