Chefs love sea scallops. They're sweet, adaptable, cook quickly, and the large, natural, medallion shape makes for an elegant presentation. On the other hand, bay scallops are often under-appreciated. Although also lusciously sweet and delicious, they're small and have an inelegant appearance. So I decided to present them in buckwheat crepes, which has the added benefit of the nutty buckwheat heightening the scallops' natural sweetness.

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