Just something I came up with tonight. Probably like many on the 'net.

Found this on the Food Network site.

Scallop sashimi is great, but they're delicious quickly cooked too!The fragrance of the sea will fill your room!If you quickly cook scallops that are fresh enough to serve raw, they'll become even more delicious. The tough connective tissue of the scallop tastes a lot better when cooked! Recipe by Cooking S Papa

Quick, simple and delicious, serve with bread or pasta or rice. Add a green salad for a memorable meal.

My husband likes the occasional scallop dish fried with salt and green onion, so I have tried many times to think of simple and refreshing ingredients that he wouldn't tire of and that my children could eat as well. I settled on this recipe. Everyone in my family also loves grilled fish with lemon.-Everyone prefers different amounts of saltiness, so you don't need to add as much if you don't want to. You can season with salt afterwards to adjust the flavor.-I recommend using fresh lemons and lots of green onion. Recipe by Aozora lemon.

Great with crusty bread to dip in sauce use more sherry and butter or reduce sauce less for more sauce

I wanted to make a Chinese-seasoned broccolini dish.This is also delicious using garlic instead of ginger and squid instead of scallops. For 4 servings. Recipe by Kerorabu

Can be made simply and quickly.I just use whatever I have at home.Our family loves butter. I add a little of it to everything.If you like, adding garlic is also delicious.The key is to bring the sugar and mirin to a quick boil to develop the sweet flavor.Butter and scallops really go well together. Recipe by Hotate ryoshi no okkaa

I used delicious scallops from Nova Scotia—where I live now—to make this Japanese-style dish.It's like scallops steak if you use large scallops, and it tastes so delicious.Start with 2 tablespoons for the combined seasoning; taste, and adjust if it tastes too strong. I've listed the minimum amount of sugar, so please adjust that to suit your taste. Recipe by m miller

Just something I came up with today but probably not unique.

Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish.When you make fine cuts on the cucumber for a decoration, always allow your knife point to touch the chopping board so as not to cut completely through the cucumber. Until you become used to doing this, place chopsticks alongside the cucumber (lengthways in front of you and behind the cucumber) and make fine cuts. Using sliced cucumber is fine instead of using a decorated one! Recipe by Heartful Kitchen Rei