Scallops differ in an important way from clams, mussels and other bivalve mollusks: Because their shells never close completely, whole scallops are especially prone to spoilage, and are therefore almost always shucked immediately after harvest. Many people believe that the creamy and almost translucent scallop offers the most complex flavors and enjoyable texture of any mollusk. In any case, scallops certainly are cooked in more ways than any of their cousins. Some shells are as big as salad plates, with the muscles the size of small dinner rolls; others are the size of a small stack of quarters.

Cut the scallops horizontally into 1/8 inch thick slices; divide among four plates. Drizzle a quarter of the lemon juice and olive oil over the scallops on each plate, then sprinkle with a little salt and pepper. Top with basil and let rest 5 minutes, then serve.

Preheat the oven to 400 degrees. Mix together all the ingredients except the scallops in a baking dish just large enough to hold the scallops in one layer. Bake until the juices begin to bubble, about 10 minutes. Mix in the scallops, return to the oven , and bake just until the scallops are opaque about halfway through, about 10 minutes more, depending on their size, Serve with white rice. Serves 3.