230 MONOMYARIA.—OSTREADA. 
they are eaten wherever found, and are highly 
sapid and delicate. The common Scallop (P. oper- 
cularis) is said to have derived its local name of 
Quin from the partiality which the celebrated 
epicure of that name manifested for it; and the 
PECTEN. 
Great Scallop or Frill (P. maximus), a much. rarer 
species, is sought after for the London markets. 
‘Scalloped with bread crumbs in its own shell, 
or fried with a little vinegar and pepper, it forms 
a very delicious morsel; it has the sweet flavour 
