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| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
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Scallops Scallops are bivalve molluscs, in English waters generally the 'Pecten maximus' variety. They are customarily supplied whole and shelled, whereas in other cuisines only the large adductor muscle is used. Lightly steamed, poached or fried. Scallops become edible 'Queens' at about 2 years of age and take 4 to 5 years to reach the 4ins 'King' size. For the potato dish, see: Scalloped Potato |
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