Does anyone in the US serve scallops in the European style i.e. with the coral? I find the US variety a bit "dull" after french dishes like Scallops in Pernod sauce in all their colourful glory. I think I've tried all the usual suspects in the Balto area but everyone serves the same pale grey doorstops. While I'm on a whine, how about Norwegian prawns (the shrimp with flavour and texture)does anyone in the area import these?