It’s not very often that we see fresh scallops with their roe attached in the market. Recently not only did I find them, but they were gigantic. I cleaned them up and placed them, one at a time, into a hot pan. I added a bit of white wine and butter into the shell, seasoned with salt and pepper, covered the pan, and cooked for just a few minutes to warm the shellfish and make a little sauce. They made an exceptionally exotic appetizer with the barely cooked scallop devoured on its own and the bright orange roe slathered on some rye toast. Along with some lovely New Zealand sauvignon blanc, of course!