I bought two of these gems today. Cleaned them, preped them, S&P, dusted in corn flour (I have been using this ever since someone on this board said fried clams had to have some corn flour mixed with a/p flour... I find it much lighter on fish than just a/p flour), sauted in butter and oil for about 4 to 5 minutes per side, removed to plate and removed most of the oil. Deglazed with some vermouth (seldem have white wine around), reduced and then added capers and lemon, reduced then added cream and reduced, removed from heat and added butter, and parsley and tarragon. Wow... back to the store tomorrow for more. My wife is on a banana and orange diet. I am on a seafood diet... I see food and I eat it.