I've had Rocky Mountain Oyster's from a pork producer! I loved your comment on Oyster's Rockefeller though! I tried your Scallops, that is a wonderful recipe! I added red pepper for color and flavor.

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter…unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
1/2 chopped red pepper
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally .
Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are
browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums
and brown lightly on 1 side without moving them..turn and brown lightly on other side…3-4 minutes total. Melt rest of the butter in
with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops.
Add the wine…cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning.
Serve hot with lemon or over pasta.