The other night we had an interesting app at a restaurant...caprese scallops.
Given that diver scallops are a good seafood alternative, I'm always looking for new ways to eat them. This wasn't 'magical' but it was good. My deconstruction of the recipe was:
Slices of heirloom tomatoes, alternated with freshly pan seared scallops (my recipe is in a previous blog post), warm caramelized onions (I would consider adding caramelized fennel to the onions; recipe in the book), and covered with a drizzle of a balsamic reduction (wine and balsamic vinegar, cooked down to a thick syrup in a saucepan).
I'll play around with this in the future, but it's an idea worth sharing...