Sylvia , you wrote .  I am sure the breading, seasoning, and deep
>frying more than covers up the flavor  , this is how they pass them off ,
if the scallops are served any way other slightly  "tanned " about a minute
each side in butter then deglazed the  pan with white wine , shallots and a
pitch of s&p (white pepper of course and kosher salt ) then you get what you
paid for , man are there still people that would butcher a great meat like
scallop in any other way ..... oh the inhumanity . ferret, now digging up
that recipe for coquilles san jaques ,,, all the above but add cream I
believe