SCALLOP, or Scollop

a variety of shellfish, somewhat resembling the oyster, very plentiful on the New England coast and found on sandy bottoms along the entire Atlantic shore-line of the United States. They are in season from the middle of September to the end of March. Only the muscle, or "hard part," used for opening and closing the shell, is eaten, the remainder, called "the rim" by fishermen, being very soft and considered unfit for food.

added by the pass

Recipes that use scallop

28 dishes across the Historical Foodie library call for scallop.

The Epicurean · 28

No. 1073 Oysters with Parmesan Fried in Oil Huitres au Parmesan Frites a l'Huile
No. 1074 Scallops a la Brestoise Petoncles a la Brestoise
No. 1075 Scallops a la Havraise Petoncles a la Havraise
No. 1076 Scallops a la Mariniere Petoncles a la Mariniere
No. 1077 Scallops, Orly Petoncles a la Orly
No. 1078 Scallops on Toast, Baked Croutes de Petoncles au Gratin.
No. 1079 St. Jacques Shells, Parisian Style—Large Species of Scallops Coquilles St. Jacques a la Parisienne--Grands Petoncles
No. 1111 Striped Bass, Shrimp Sauce with Fried Scallops Bass Raye Sauce Crevette aux Petoncles Frits
No. 1252 Shad a la Evers Garnished with Shad Roe Shells Alose a la Evers, Garnie de Coquilles d'Œuf d'Alose
No. 1457 Tenderloin of Beef a la Rothschild—While Filet de Boeuf a la Rothschild--Entier
No. 209 Bisque or Puree of Mussels a la Cutting (bisque Ou Puree de Moules a la Cutting
No. 2305 "pain" of Crawfish, Chartreuse Pain d'Ecrevisses, Chartreuse
No. 2345 Shells of Chicken or Sweetbreads Coquilles de Volaille ou de Ris de Veau
No. 2354 Shells of Scallops, Parisian Style Coquilles de Petoncles a la Parisienne
No. 2394 Turban of Lobsters Garnished with Shells Turban de Homards Garni de Coquilles
No. 2437 Tenderloin of Beef a la Noailles Filet de Boeuf a la Noailles
No. 2623 Beef Salad with Tomatoes Salade de Boeuf aux Tomates
No. 2941 Scrambled Eggs with Lobster, Garnished with Villeroi Oysters Œufs Brouilles aux Homards, Garnis d'Huitres a la Villeroi
No. 3087 Pie, Apple, Peach or Rhubarb Tarte aux Pommes, aux Peches ou a la Rhubarbe
No. 3220 Conde Tart Tarte a la Conde
No. 3225 Almond Cake Gateau d'Amandes
No. 3302 D'Artois Cake with Apricot Marmalade or Almond Cream Gateau D'Artois a la Marmelade d'Abricots ou a la Creme d'Amandes
No. 3522 Andalusian Sherbet Sorbet Andalouse
No. 3571 Posilipo Oranges Oranges Posilipo
No. 56 Fat for Socles and Flowers Graisse Pour Socles et pour Fleurs
No. 699 Oyster Garnishing for Shells and for a Patties with Mushrooms Garniture d'Huitres pour Coquilles et pour Bouchees aux Champignons
No. 873 Cromesquis of Oysters, Mussels, Scallops or Clams, Bechamel Cromesquis d'Huitres, de Moules, de Petoncles on de Lucines a la Bechamel
No. 939 Scollop, Oyster, Clam, or Mussel Patties Bouchees de Petoncles, d'Huitres, Lucines ou Moules