Seafood platter with aioli

This dish, from one of the first French cookbooks I bought almost 20 years ago, has been on my list for, obviously, a long time. Even when I had no access to proper scallops and had no idea what their taste was, I knew that this was a dish I would want to try someday. It took me 20 years to get to that point of no return, as once one makes this, so intimidating by looks, yet so easy, one just keeps returning to the joys a plate like this can give.