Cook as you would any small flat fish such as dover sole, lemon sole, rex sole, etc. Very mild and sweet, but with a little more density to the meat. They lend themselves to any sort of medallion presentation. That suggests a saute right off the bat.
Saute and pan sauce as meuniere, piccatta, au beurre blanc, veronique, etc., (you'd like veronique, or one of the joey variations you do so well).
Pan fried in flour, flour-egg-crumb, panko or batter.
Dust with flour, quick brown in butter, finish with a brief vermouth poach on top of the butter (pretty close to meuniere, though).
They make great quenelles, ravioli, dumplings, egg-roll, won-ton, etc., add lots of chive or leek to them -- or a moderate amount of shallot. You can cook for a lot of people this way.
Smoked. Smoked and made into pate. You could make a panade and stuff a larger fish -- a salmon for instance with a smoked halibut (cheek) panade. They're small enough to do a bunch in a stove-top smoker.
Like I said, just another small flat-fish. But, like I didn't say... Anything that works with scallops will work too. Don't overcook.