PECTINIDjE. SCALLOP. 103 



Fried Pinnce like Cutlets. — Take half-a-dozen of these 

 shellfish, and, after well washing them, place them in 

 a saucepan over a slow fire until tliey open of their own 

 accord ; take out the fish from their shells, and place 

 them on a dish, covering them well with flour or bread- 

 crumbs. Put some oil or lard into a frying-pan, and, 

 when it begins to boil, add your fish, and fry them of 

 a bright yellow colour. The frying-pan should be gently 

 shaken all the time, so that the fish may not adhere 

 together, but be quite separate. Fried parsley may be 

 added just before serving up, and slices of lemon put 

 round the dish. 



Fam. pectinhle. 

 pecten.— scallop. 



Pecten Maximus, Linnaeus. Great Scallop. — Shell 

 suborbicular ; valves very dissimilar, the upper one 

 concave at the umbones ; the under valve very convex ; 

 strong ribs, fifteen or sixteen in number ; rather broad, 

 and distinctly striated; auricles large, nearly equal; 

 hinge without teeth; ligament internal, placed in a 

 triangular recess. 



The great edible scallop, though generally distributed 

 in our seas, is only locally abundant. At Eastbourne 

 and Brighton numbers are brought in by the fishing- 

 boats, and in the spring, during the prevalence of the 

 easterly gales, live specimens may be found on the 

 beach at Dawlish. The London markets are supplied 

 from various parts of our coasts, but I am told that 

 tons of scallops and periwinkles are sent yearly from 

 Brading Harbour, in the Isle of Wight ; but the greatest 



