Reports of a die-off elsewhere notwithstanding, this season’s East Hampton scallop harvest has been another for the record books. Not only are these succulent shellfish abundant here, some of the individuals are huge, with shucked meats exceeding an inch and a half in length. This is good news for local harvesters and gourmands, and a significant turnaround from the situation only a few years ago when scallops were so few and far between that the commercial harvest was essentially halted.