114 
EDIBLE BRITISH MOLLUSKS. 
To Cook Scallops . — Clean them from the shell ; take 
off the beards, as also the black marks they bear ; then 
cut them into four pieees. Fry some breadcrumbs with 
butter, pepper and salt, to a light-brown eolour. Then 
throw in your scallops, and fry all together for about 
three minutes and a half, taking care to shake the frying- 
pan all the time. Last of all, press them tight into 
shells or a dish, and brown them with a salamander, and 
send them to table.’^* 
Fam. HALIOTID^. 
fL4L707TO.— EAR-SHELL. 
Haliotis tuberculata, Linngeus. Ear-shell, or Ve- 
nus’s Ear .' — Shell ear-shaped; short flat spire, lateral, and 
nearly concealed ; aperture wide ; a longitudinal row of 
perforations on the left margin ; the interior pearly and 
iridiseent. 
The Ear -shell, Ormer, or Oreille de Mer,-\ is said to 
take its place in the British fauna solely on account of its 
being found in the Channel Islands, where it is very 
abundant ; but it is still more so on the coast of France, 
between St. Malo and Granville, and great quantities are 
brought from thence to the Jersey market, which is well 
stocked during the summer, and they are sold at the rate 
of sixpence a dozen. This celebrated shellfish has been 
praised by old authors as a most delicate morsel. One 
* “A Man Cook.” See ‘Field/ February 20, 1864. 
f In German it is the Seeohr ; and Mr. J effreys gives the following 
names for the ear-shell : it is the ormier, or si-ieu (six yeux) of the 
French ; the patella reale of the Sicilians, laya hurra of the Portu- 
guese, and orecchiale of the Italians. 
