Pan seared scallops are a tasty first course. Or skewer scallops with rosemary and grill for a hearty dish.

Southampton - In a world that is over two-thirds water it is a delight to any Hamptons chef that some of the most delicious morsels from the sea are caught right in our backyard. Year-round all varieties of fish, shark, clams, mussels, and lobsters are available and can be found in local fish shops, caught fresh daily. However for a few short months, from November to March, the Hershey's Kisses of the sea – scallops - are ripe for the picking and eating with some of the sweetest being Peconic Bay Scallops.

While considerably smaller than the popular Diver or Sea Scallops which can be tough if not properly prepared, Peconic Bay Scallops tend to be more tender, have a slight sweet flavor, and are a bit more forgiving to the novice cook. Similar to shrimp, which turn color when ready, scallops turn a bright white and give a bit when touched with a fork.

Preparations can go from wildly complicated to very basic. A very simple way to try scallops - Peconic Bay, Sea, or otherwise - is to pan sear them with some olive oil. Get the oil nice and hot and do small batches of no more than four large scallops at a time. Give them a few minutes at high heat on each side and you'll see a nice carmelization or crust around the edges, that's the sign that it's time to flip and sear for another few minutes. This works best with larger scallops as smaller scallops tend to be rounder and roll around. With larger scallops, the rule of thumb is to just treat them like fillet mignon as far as cooking times and marinades - you'll find a host of recipes that suit.

Getting fancy, try scallops skewered with rosemary sprigs on the grill. The presentation is amazing and the aroma will tantalize your taste buds. Simply rinse scallops and pat dry. Feel free to marinade in a bit of olive oil and Italian seasonings for a few minutes then pierce with a sprig of rosemary. Put up to three on each skewer and grill for a few minutes on each side. These are great as a first course or have more than a few and make it a meal with some couscous.

Popular as a hors d'oeuvre, scallops wrapped in bacon or prosciutto are a party favorite. The preparation is rather simple but there are a few tricks. Lay out the bacon in flat pans lined with parchment paper and bake for a few minutes to render the fats. You do not want to crisp the bacon, just cook it halfway. Remove, drain the fats, pat dry, and cool to room temperature. Prosciutto tends to come sliced more thinly and cooks more quickly so there is no need to pre-bake. Rinse and lightly season scallops with salt and pepper then wrap each in bacon or prosciutto and skewer with a toothpick. Place on a baking sheet lined with parchment and broil for about five minutes. To really work the sweetness of the scallop and the smokiness of the bacon, sprinkle on a bit of brown sugar before broiling. When finished you'll want to serve then hot but first blot the grease from the bacon - takes just a minute and it is more than worth the trouble.

Wrapped in bacon, scallops are a party favorite. Try scallops scampi-style with angel hair pasta.

Similar to a shrimp dish - try scallops scampi-style over angel hair pasta. Start a pot of water boiling while you rinse and pat dry scallops. In a large sauté pan heat olive oil, a few cloves of minced garlic, a pinch of red pepper flakes for some heat, and the juice from one lemon to keep the flavors bright. Add pasta to the boiling water and scallops to the pan. Turn the scallops constantly and look for them to turn opaque white, about four to five minutes, remove but keep the pan going. By now the paste will be finished, drain and toss in the oil and garlic in the pan to coat. Plate the pasta, add the scallops, and pour the pan drippings. A bit of fresh herbs finish the plate. The aromas will have filled the house and you'll find people racing to the dinner table for this one.

For more ideas hit the local seafood shops like Clamman (235A North Sea Road, Southampton, 631-283-6669, www.clamman.com) Stuarts Seafood Market (41 Oak Lane, Amagansett, 631-267-6700), Cor-J Seafood Corp (36 Lighthouse Road, Hampton Bays, 631-728-5186), and the Seafood Shop (Montauk Highway, Wainscott, 631-537-0633) in the Hamptons or Braun's Seafood Co. (Main Road, Cutchogue, 631-734-6700) on the North Fork. The helpful staff will tell you what works and more importantly what won't. And if you go in often enough they'll keep a few special items aside just for you if you ask.

Right now fresh scallops from the shores of Montauk and Peconic Bay are coming in almost every morning and average $25-$30 per pound. Be sure to get there early for the best selection. Scallop experts suggest heading over to the seafood shops on a calm, clear day as gusting winds and rain hamper the fishermen working the catch.