The results of cultural expectations. Walked by the open faced shop three times. Displayed in full view were the biggest, whitest, plumpest scallops, each the size of a dollar piece. The price per pound was terrific. What I kept noticing about the fish shop/stall on this particular street in Chinatown was that it didn’t smell fishy. I liked that. Convinced I could not go wrong, I bought a pound, laid in on ice for the trip home. As this treat is best served up right away and lunch time was still an option, I washed them, dried them, heated the pan to sear them and placed them neatly side-by side in the light oil. I turned them over gently, cut them in half to quickly sear the inside and when all of this was done, placed one on my small plate. Could not wait to get it to my mouth; the succulent, ripe treat from the sea. OMG! They tasted as if they had been soaked in solvent. That was why the shop didn’t smell! All the scallops and other items had been preserved in some sort of chemical bath to keep them picture perfect, odor free. However now they were infused with the taste of the chemicals. Sadly, those in the pan, and the other half in the fridge joined the flushed goldfish brigade.