100 
EDIBLE BRITISH MOLLUSKS. 
ornaments, and the fishermen suppose that they are 
taken in the greatest numbers after a fall of snow. In 
Cornwall they are caled frills, or queens ; on the Dorset 
coast squinns, and in the north of France, vanneau or 
olivette ;* and in the south of Ireland, the peasantry call 
them closheens. Pecten varius is sent in quantities from 
the department of Charente Inferieure to the market at 
Bordeaux, and is called la petite palourde,-\ and in the 
north of France, petite vanne ; and according to Poli it 
is the pellerinella of the Neapolitans, and the canestrelli 
di mare of the Venetians. 
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 and place 
them on a dish, covering them well with breadcrumbs 
or flour, and add a little pepper. Then put some oil, 
lard, or butter into a frying-pan, and when it begins to 
boil, put in the scallops and fry them till they are well 
browned. Shake the frying-pan occasionally, to prevent 
their mixing together. 
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 ex- 
cellent with matelote sauce."’^ 
In Francatelli’s ^ CoolFs Guide ^ is a recipe for oyster 
soup, but he adds that a good soup may be made in the 
same manner, substituting scallops instead of oysters, 
and I shall therefore give it — 
Oyster Soup [Scallop Soup, No. 183). — Scald, drain, 
* Jeffreys, * British Conchology,’ p. 60, vol. ii. 
t ‘ Faune Conchyliologique Marine,’ etc., par le Dr. Paul Fischer. 
