The lady that runs/owns our corner gas station has a brother that dives for scallops. As the season winds down there are 'leftovers' (I'm assuming they end up with more scallops than licensing allows). Our gas-station lady gets us in on the bounty. For a mere few bucks we get a few pounds of really fresh fat salty juicy tender scrumptious scallops.
So for Sequestration dinner I think I'm going to try a tropical scallop recipe. And wine. I picked up some nice whites from a couple upstate NY wineries. I don't know what to wear for sequestration though - sensible shoes I would imagine.