To me, scallops cooked any way are a treat. But while you might think that finding big, juicy, sustainable ones in Montreal would be easy, the odd truth is that I usually eat more scallops when I come to Tucson, Arizona. That's why it took me ages to make the scallop crudo with … [Read more...] about Scallops and Mezcal: Scallop Crudo and Seared Scallops from “Good Fish” (and why I eat more seafood in Arizona than in Montreal)