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I first had scallops when I lived on the Gulf Coast. They weren't local scallops. There are the smaller "bay scallops" in the Gulf, but their numbers are not enough to allow commercial harvesting. I had them a few times in restaurants as part of a mixed seafood platter that usually consisted of shrimp, oysters, a piece of fish of some kind, and a handful of bay scallops, all fried crisp like the oysters. I didn't like them much then. The reason was that scallops get tough and chewy if they are overcooked even a little. I didn't like that and I soon decided that I didn't like scallops. I didn't realize it at the time, but the real issue was that I just hadn't had scallops cooked properly. I have since had big sea scallops broiled and pan-seared and baked and grilled on skewers. They are one of my favorite seafoods now.
Below are the scallops recipes on this site so far, There are many other recipes on this site that call for scallops in combination with other seafood. You can find those by typing "scallops" in the search box at the upper left.
Classic French Coquilles Saint-Jacques
Phaed