Most top-notch seafood restaurants, including several chains, will serve you scallops done right: so fresh they taste sweet and buttery.
I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...
Put the oysters or scallops on a dish and decorate with edible flowers, shiso leaves and/or shredded nori, then serve immediately. Serves four as an appetiser.