PECTINIDiE. SCALLOP. 123 



Vanneau, or Olivette ;* and in the south of Ireland the 

 peasantry call them Closheens. The Spanish names for 

 Pecten opercularis are Volandeiras, Xels, or Xelets. 

 Pecten varius is sent in quantities from the depart- 

 ment of Charente Inferieure to the markets at 

 Bordeaux, and is there called la Petite palourde,f and 

 in the north of France Petite vanne ; and, according to 

 Poli, it is the Pellerinella of the Neapolitans, and the 

 Ganestrelli di mare of the Venetians. In Spain it has 

 many names, viz., Zamorinas, Zamburiiias, Andorrinas, 

 Golondrinas, and Bomera, and is used as food, and 

 I have seen quantities in the market at Palm a, 

 Majorca. 



To fry Scallops, — Wash the shells well in clean 

 water, then put them into a saucepan over a slow fire 

 until they are open ; then take out the fish, take off 

 the beards, and place them on a dish, covering them 

 well with bread-crumbs or flour, and add a little 

 pepper. Then put some oil, lard, or butter into a fry- 

 ing-pan, and when it begins to boil, put in the scallops, 

 and fry them till they are well browned. Shake the 

 fryiug-pan occasionally, to prevent their mixing to- 

 gether. 



Soyer, in his ' Menagere/ gives the following recipe : 

 " Escallop is exceedingly fine ; it should be kept in 

 salt and water some time, to free it from sand. When 

 opened, remove all the beard, and use only the white, 

 red, and black parts. It may be cooked like oysters, 

 and is excellent with matelote sauce." 



In Francatelli's ' Cook's Guide/ is a recipe for oyster 

 soup ; but he adds that a good soup may be made in 



* • British Conchology,' vol. ii. p. 60. 



f ' Faune Conchyliologique Marine,' par le Docteur Paul Fischer. 



