I haven’t eaten small scallops from Nantucket Bay in the past two years since I left Cambridge. My favorite preparation is still East Coast Grill style- sauteed with brown butter, bacon, wilted spinach and a squeeze of lemon. I had the following dish at Trencherman-

Perhaps poached pink Nantucket bay scallops with a sauce mandarinquat, a cross between a mandarin and a kumquat, served with crumbly cauliflower, and vadouvan, a French masala curry of fenugreek, turmeric, nutmeg, cumin and red pepper burn, and garnished with small tart bright slices of mandarinquat.