An alternative to tried-and-true oysters (and every bit as irresistible), these shellfish make a splash with green-apple mignonette.
Mix apple, juice, shallot, honey, vinegar, and a pinch of salt and pepper in a glass or other nonreactive bowl. Seal tightly; chill. Arrange scallops on scallop shells or small dishes, and spoon 1/2 teaspoon of the cold mignonette over the top. Serve immediately.