Roast Scallop with Artichoke Barigoule

I prefer hand-gathered scallops for my dishes. They cost a little more but the extra expense is worth it. Dredged scallops are, in my opinion, a little cruel. Large chain nets are dragged along the bottom of the scallop beds and the shells fill up with sand, silt, grit and mud and are battered around, stressing the scallop so that it shrinks — not very good at all. Nor do I like scallops soaked in a phosphate solution to preserve them. The scallop draws in the moisture from the solution, ma