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they are eaten wherever found, and are highly sapid and delicate. The common Scallop (
P. opercularis) is said to have derived its local name of
Quin from the partiality which the celebrated epicure of that name manifested for it; and the Great Scallop or Frill (
P. maximus), a much rarer species, is sought after for the London markets. "Scalloped with bread crumbs in its own shell, or fried with a little vinegar and pepper, it forms a very delicious morsel; it has the sweet flavour
