Note 147 — INDEX
Reading edition
No. 147. Scallops.—The shell of the scallop is round and deeply grooved on both sides.—from whence it takes its name probably. The eatable part is the muscle which unites the shell. The dark colored rim should be discarded. The scallop has a sweet flavor and is so rich, however cooked, that the appetite is soon cloyed. Scallops can be stewed the same as oysters, or fried in batter, or crumbs.