PECTINID^. SCALLOP. 
101 
wasli, and beard 4 dozen of oysters (or scallops), re- 
serving their liquor in a pan. Put 4 oz. of butter into 
a stewpan, to barely dissolve over the fire; mix in 4 oz. 
of flour ; moisten with a pint and a half of good white 
stock or milk ; season with nutmeg, and a pinch of 
cayenne, and a teaspoonful of anchovy ; add half a pint 
of cream ; stir over the fire for a quarter of an hour^s 
gentle boiling, and then, having cut the oysters (or scal- 
lops) each into halves, pour the hot soup over them in 
the tureen.^^ 
To Cook Scallops, or ^ Leitrigens^ Donegal fashion. 
— Place them on a gridiron in the shells, with a piece of 
lighted turf-coal placed on the upper shell ; when cooked, 
eat them with butter and pepper.^^ 
Gwillim, in his Heraldry,^ says that (according to 
Dioscorides) the escallop is “ ingendred of the dew and 
the air, and hath no blood at all in itself ; notwithstand- 
ing, in mards body, (of any other food) it turneth soonest 
into blood,^^ and adds, “ the eating of this fish raw is said 
to cure surfeit.^^ 
Pecten MAXIMUS, Liiinseus. Great Scallop . — Shell 
suborbicular ; valves very dissimilar, the upper one con- 
cave at the umbones ; the under valve very convex ; 
strong ribs, 15 or 16 in number; rather broad, and dis- 
tinctly 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 
