I was just thinking and came to the assumtion that Scallops would pare great with crispy chicken skin. Imagine having a seared scallop that is light, luscious, salty, and sweat paired with extremely savory, crispy, and smoky chicken skin. A sauce might consist of a sea urchin beurre blanc which would add a nice "sea" flavor and a luscious texture. I personaly think that dish would be extremely delcious. Whenever I get the oppurtunity to make it I will say how the flavors work together.