There's a little smokehouse in Trinidad, CA, that does only pure fish with smoke (no additives whatsoever), called Katy's Smokehouse. Trinidad's a tiny community on the coast above Arcata, holding maybe 300 people on a good day. We've shopped there before, but this time we came back with a bag of their smoked scallops. Here's my recipe: Sautee minced garlic to taste in butter in a saucepan, add 2 tablespoons of Wondra flower for the roux. Add 1/4 cup sake, mix, remove from heat, and let sit so the flavors will combine. Dice 1teaspoon of shallots, and 2 tablespoons of Shitake mushrooms, a teaspoon of green onion and parsley (to remove the bitter taste of parsley, chop it up and wrap it in a few paper towels, and put it under the faucet in the sink. Alternately soak and wring the towels out until the liquid is no longer green, and you've gotten rid of the bitterness). Dice up the entire bag of scallops. Once this is all done, bring the pot back to the heat and add about 1 and 1/4 cups of whole milk, maybe a little more, and bring up to a slow boil, almost a simmer after adding the rest of the ingredients. Sea salt and fresh ground pepper to taste. You want the sauce to be a thin sauce, but still have a gravy-like consistency. Serve it over linguini, with a dry champagne. Katy's Smokehouse in Trinidad, CA. Can't recommend their products highly enough! and they DO ship.