Fresh local scallops - a lesson

Jim has joined in my latest obsession with scallop shells - the prevailing symbol of the path I've yet to walk. Recently we bought two beautiful scallop shells at a local shop and learned that the whole shell is from Japan and the slightly less beautiful half shell is from the phillipines. We began fantasizing about more of these shells in our home but wanted to find a better price. Jim did some research and found he could order freshs scallops in the shell from our very local fish market. Two (pounds) seemed like plenty for just the two of us and we should have plenty of shells to assuage our longing for them so Jim ordered them. They arrived today and when Jim picked them up he was very surprised to find that two pounds was exactly two very large shells. They are at least 5-6 inches across their widest part. My job it seemed was to get them out of the shell and prepare them for dinner. Of course, thinking I am the quasi chef, I was undaunted by this and quickly found instructions with google's assistance. Breaking into these creatures home was easier than I anticipated. A butter knife and a pair of gloves did the trick. Therein lies the delicate muscle surrounded by a band of membrane and gritty sand and a beautiful bed of pale red roe. The roe is considered a delicacy by some but I admit to a certain distaste for it. However, it was beautiful to look at and sometimes it is all about the visual. I carefully separated the muscle - the edible portion for me - from the membrane and the roe, rinsed thoroughly in cold running water and transferred to the prettiest plate that I could find; I believe in some bewildering desire to nestle the newly living creature in a home more closely resembling its original. Next came the juice of a fresh lime and finely grated lime peel, a dash of extra virgin olive oil, fresh grinds of sea salt and pepper and a bare hint of paprika. They needed no other adornment. Jim placed them on a very hot grill and in five minutes they were done. The first bite was heaven, orgasmic, delicate, indescribable in its outré pleasure. In Japanese they are called "hotate". The shells are scrubbed and on the deck to air. Although they are much too large to accompany me to Spain, they will surely give me inspiration in the next months. We learned that the smaller shells of the scallop are from other parts of the world only, and local scallops are the big guys. I encourage you to invite a local scallop home for dinner one day. It is sure to be a hit.