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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