UPDATED: TO POOR MUMS: ESCARGOT SUBSTITUTES:

http://www.gourmetsleuth.com/ingredients/detail/escargot

MUSSEL ROES (FRESH/THAWED)/RAW OYSTERS/CLAM/SCALLOPS MAY BE A CREAMY SUBSTITUTE FOR ESCARGOT SNAILS. USE THAT WITH ITALIAN PESTO, AND THE SAVEUR MAGAZINE RECIPE FOR ESCARGOT IN BOURGUIGNONNE.

http://culinaryarts.about.com/od/fishseafood/p/freshscallops.htm

***SEA SCALLOPS ARE MORE DELICATE/BLAND IN FLAVOR THAN THE BAY SCALLOPS. I PREFER THE BAY SCALLOPS BETTER FOR MOST RECIPES. IT IS BEST TO SELECT CHEMICAL-FREE, OR DRY-PACKED.***