"diver scallops" refer to scallops that were actually hand harvested. most scallops are dredged and aren't touched by anyone until they're out of the water. "shrimp scampi" has more to do with the style in which they were cooked. the word scampi has a different "meaning" when used in english.... not such a big deal unless you want to nitpick. "jus de poulet".... guess it sounds better than chicken water. the word "confit" comes form the french "confire" meaning to preserve. it does not mean that an item need to be cooked in it's own fat to be preserved this way. i realize that it's most popular application arose from people using this method to keep meats from going rancid before refrigeration was available, but again.... sounds a little nitpicky without knowing the true definition of the term. not to say that there aren't places that misuse the term, but the term itself is quite valid. i would like to see some americans menus in foreign countries where they try the same type of direct translation.... i would bet they are just as funny. "pan fired" is a distinction between a shallow and deep fry, very much like the difference between a shallow and deep poach; yes, they are different. now, "oven baked" on the other hand is a bit redundant. i guess if what you mean by demi-glace is sauce espagnol, then yes, it is a mother sauce.