o-CNN: Chucking Scallops at the Whitianga Scallop Festival in Coromandel, New Zealand
 

I can honestly testify that once alcohol got involved, it was hard to know the difference between cooked or raw. In the end, the texture was all that gave it away - rubbery or juicy. All of them stayed down with our breakfast and with the great wine on offer. 

http://www.thiscannotbeit.com/2016/09/o-cnn-chucking-scallops-at-whitianga.html