My late father-in-law was an SCSO in the early-eighties. We indeed ate well when he returned from a trip and I have to say, I don't recall the Chateaubriand being anything other than whole so I'm guessing he used to 'acquire' the spare. As far as the OP's question, I have a few Club and First menus from the late nineties (I know, sad) and a Miami trip shows seared scallops in First. I think Princess just refers to the size - so maybe seared rather than smoked?