Scallop

“ 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.
No. 148. Scalloped Scallops.—This is a delicious dish. Take the scallops out raw, discard the dark rim, cut the scallops into small pieces and mix with cracker crumbs, beaten egg and a little milk or cream, seasoning to taste. ”

“ The scallop covers himself when possible with a few strands of seaweed, or buries himself in the mud or sand, and therefore, when in the [161] full bloom of life, he looks like a hoary, hairy thing of past history, an encrusted shell from which life might have departed a century ago. If, by good fortune, the hand comes in contact with him, however, his vitality is made quickly evident by a savage snap of his shell, as the large muscle expands and contracts in self-defense, and should a finger become caught between the upper and lower shells, the hunter is in for a sharp nip. ”

“ Scallop, skol′up, n. a bivalve having a sub-circular shell with sinuous radiating ridges: one of a series of curves in the edge of anything: a shallow dish in which oysters, &c., are cooked, baked, and browned.—v.t. to cut the edge or border into scallops or curves: to cook in a scallop with crumbs of bread, &c.—p.adj. Scall′oped, having the edge or border cut into scallops or curves.—ns. ”

“ Clam chowder, steamed soft clams, and raw Littlenecks are among the delicacies an American misses in Europe.
As for our scallop, Paderewski thinks it is the best edible thing America produces. Many other epicures doubtless agree with him.
As seen in our markets the scallop is simply the abductor muscle of the bivalve. The remainder of the body is thrown away or used as fertilizer, though much of it is tender and of fine Flavor. Nor is this wastefulness the only cause for complaint. The best scallops are small ”

“ In other localities in Massachusetts the starfish has not been so plentiful.
While the main cause of the decline of the natural clam, quahaug and oyster beds is overfishing by man, the decline of the scallop fishery cannot be so considered. The scallop has a short life, hardly 25 per cent. passing the two-year limit; so it does no harm to capture the marketable scallops which are over sixteen months old, as the scallop spawns when one year old, and dies a natural death usually before it reaches a second spawning season. ”

“ The set of young scallops is abundant in shallow water upon the eel-grass flats, which often, as is the case of the Common Flats at Chatham, are exposed at extremely low tides. A severe winter often kills off all the "seed" thus exposed. In this case no spawn is obtained the following summer, causing the suppression of the scallop fishery in that locality for at least a few years, and possibly its permanent extinction.
III. Improvement; restocking Barren Areas.—The scallop industry, unlike the clam and quahaug, offers but little inducement to private enterprise. ”

“ Butter some scallop shells, fill them with a mixture of half breadcrumbs and half oysters, adding pepper and salt to taste, and a grate of nutmeg. Strain the liquor and divide it between the number of scallop shells you have, put a piece of butter in each shell, a few drops of lemon juice, and cover up with breadcrumbs, pressing down contents of each shell. Put into a very brisk oven till top is well browned. ”

“ Only Vineyard Haven fishermen make a business of scalloping here. The scallop grounds comprise an area of 800 acres.
Most of the scallops are obtained by dredging from cat boats, which are nearly all equipped with power. With two exceptions the boats are singly manned. Fourteen men go in 8 boats, using from six to eight dredges per boat. Six men scallop in skiffs, using one dredge. The dredges are similar to those used at Edgartown.
During the season of 1907-08, 3,000 gallons of scallops, valued at $3,930 were captured. The fishermen ship chiefly to the New York market. ”

“ Young folks who are fortunate enough to have a pair of good-sized scallop-shells (picked up, perhaps, at the sea-side during the last summer vacation) , can make a very pretty little autograph album in this way:
Take a pair of well-mated scallop-shells. Clean them with brush and soap. When dry, paint them with the white of egg to bring out the colors, and let them dry again. ”

“ To-day the scalloping is of slight importance, and practically all is used for home trade. Undoubtedly there has been but little change in the past twenty-five years. Side by side with the pigmy scallop industry has grown the oyster industry, which has made Cotuit famous. Undoubtedly the latter has sapped the strength of the former by encroaching on its area; but it has always been for the best interests of the people, as the oyster industry here is far more valuable than the scallop fishery. ”

“ Hither this night my scallop,
[A lace band, the edges of which were indented with segments of circles, so as to resemble a scallop shell. The word "scallop" was used till recently for a part of a lady's dress embroidered and cut to resemble a scallop shell.]
bought and got made by Captain Ferrers' lady, is sent, and I brought it home, a very neat one. It cost me about L3, and L3 more I have given him to buy me another. I do find myself much bound to go handsome, which I shall do in linen, and so the other things may be all the plainer. ”

“ The production for 1907-08 was 7,000 gallons, valued at $9,170. The scallops were mostly sent to the New Bedford market. The scallops are of two sizes: the smaller, which are taken in the shallow water, open only 21⁄2 quarts per bushel, while in the deeper water the larger scallops yield about 31⁄2 quarts. The rest of the body of the scallop, after the removal of the eye, is saved for bait at Marion, the scalloper receiving 30 cents per bucket. ”

“ This also is a very active creature; it takes leaps by means of a strong muscular foot; and the ridges on the shell, like those of the Scallop, converge towards the hinges, that is to say, in the direction in which the shell moves. Another instance of a very active shell-fish with similar markings is afforded by certain kinds of Lima, a near relative of the Scallops. ”

“ Fish Scallops.—Remains of any cold, cooked white-meated fish; to each half pound fish add half a cup stewed tomatoes, half tablespoon anchovy sauce, half teaspoon made mustard, same of walnut ketchup, pepper, salt and bread crumbs. Pick fish free of bones and put into saucepan with all the other ingredients, heat without boiling, stirring the while. Take out the fish and put into scallop shells, sprinkle freely with bread crumbs, put bits of butter on top, brown and serve. ”

“ As the scallop dies before reaching its second birthday, only one set of scallops spawn in any one season. There are never two generations of scallops spawning at one time. I quote from Ernest Ingersoll in this connection:—
This represents a case where the generations follow one another so rapidly that there are never two ranks, or generations, in condition to reproduce their kind at once, except in rare individual instances, since all, or nearly all, of the old ones die before the young ones have grown old enough to spawn. ”

“ The scallop grounds of the town extend over an area of 1,500 acres, situated on both sides of Great Neck, and extending from the Wareham line to Aucoot Cove.
All scalloping is done by dredging. The fishery can be divided into two classes: (1) the boat fishery; (2) the skiff fishery. Under the first class comes the cat boat and sloop, carrying six dredges; while the second class consists of the small sail skiffs, with one dredge. The skiff scalloper rows or sails, as the wind permits, and with his one dredge makes an average catch of 3 bushels per day. ”

“ To shell-fish in general drought is unwholesome. During dry weather they decrease in size and degenerate in quality; and it is during such weather that the red scallop is found in more than usual abundance. ”

“ The scallop beds are usually in deep water, and the fish, therefore, can be obtained only by dredging. They are rather plentiful in Narraganset Bay. Some, of a poetic turn, have called them the "butterflies of the sea;" others a "frill," from their fancied resemblance to that once indispensable badge of gentility. As much as any thing they look like an open fan. Many other shells I found, particularly the valves of quahaugs, and a periwinkle six inches in length. Its shell is obtained by fastening a hook in the fish and suspending it by a string. ”

“ This scallop-shell is but one of many: a number of other species are found on our own shores, and many others again in foreign seas.
One shell of the English coast is very annoying to the juvenile shell-collector who gathers specimens on the shore. This is Pecten pusio, a very small and delicate kind, with a raised pattern of fine markings upon the ridges, which are very narrow. A good specimen of the deeper valve is common enough, but the shallow valve, if of any size, is distorted into all manner of shapes, as if it had been squeezed and crumpled. ”

“ There is but one way now known of artificial propagation for the scallop industry, and that is by transplanting in the fall the abundant set from the exposed places to the deeper water before the seed is killed by the winter. It is merely assisting nature by preventing a natural loss, and in no sense can properly be termed propagation. It is merely a preventive, and money used in this way to preserve the scallops is well expended. ”

“ Scallops are said to have once been abundant in Barnstable harbor, on the north side of Cape Cod. At the present day the scallop is unknown commercially in this locality, and few are found on the sand flats of the harbor. A. Howard Clark, in his report on the fisheries of Massachusetts, in 1880, makes the following statement concerning this industry in Barnstable harbor:—
Scallops are abundant along the shores of the harbor, and in 1876 a party of men from Hyannis established themselves here for the purpose of gathering them. ”

“ You take the scallops and put them first in lukewarm water, working up into a gentle simmer, and at last, but not under two hours, you toast them, and pepper and butter them, and then they are scalding and delicious. But if you go too fast to work with them, they turn to leather, and will draw the teeth out of your gums if you bite into them. Girls must be treated just similarly, or you spoil them. ”

“ Practically every scallop sold in the markets or shipped from any scalloping center is soaked, as the "soaking," if not already done by the fishermen, is administered by the retail dealers. There are scallopers who are ready to ship the unsoaked scallops at a proportionate price the moment the market demands them; but the consumer, through ignorance, demands the large, nice-appearing "eyes," and thus unwittingly favors the practice. However, as long as pure water is used and other sanitary precautions taken, no actual harm may arise from soaking scallops. ”

“ The most common shellfish are the oyster, the round or hard-shell clam, the long-neck or soft-shell clam, the scallop, and, on the Pacific coast, the abalone, which is valuable both for its mother-of-pearl shell and its meat, which is a great delicacy, the most of which is sent to Japan, either dried or canned. ”

“ Method.—Wash the scallops, or escallops, as these shell-fish are often called; the washing being absolutely necessary, as they are always more or less gritty. Put the scallops in a stewpan with sufficient milk and water to cover them, add a small onion, peeled and stuck with a clove, also 1⁄2 a bay-leaf and a pinch of salt, and boil for 15 minutes. Take up, drain, and finish cooking in white sauce, an extra piece of fresh butter or a tablespoonful of cream being added at the finish. For the seasoning, a tiny pinch of cayenne and a grate of nutmeg is recommended. ”

“ When cooked enough, take the sauce off the fire, add the yolks of two or three eggs well beaten, and the oysters. Let them merely become hot again on the range without allowing them to boil. Serve immediately. If these preparations are used for scallop-shells, sprinkle some cracker-crumbs over the tops, and brown them quickly with a salamander. ”

“ The pipe-fish, a peculiarly shaped specimen, comparatively rare on our Atlantic coast, is worthy a place in your collection; and the shrimp, the acrobat of the aquarium, whose funny little backward movements, when the poor little fellow is frightened, create so much laughter among the little folks, must not be forgotten. Young scallops are very pretty, and when left undisturbed open their shells a trifle, disclosing a beautiful fringe of tiny blue tentacles which wave to and fro with every motion of the water. ”

“ Have six small silver scallop-shells, lightly butter the interior of each, then evenly spread a tablespoonful of fresh bread-crumbs in each shell, gently lay six oysters in each shell over the crumbs, and then sprinkle a tablespoonful of bread-crumbs on the oysters in each shell; place half a teaspoonful of good butter in the centre of each shell; place them in a very hot oven to bake for fully fifteen minutes, or until they have obtained a good golden color. Remove them from the oven. Dress the six shells on a hot serving-dish, with a folded napkin, and send to the table. ”

“ Cut the flesh of the lobster into small dice. Heat the sauce, add the pounded spawn, 1⁄2 a teaspoonful of anchovy essence, cayenne and seasoning to taste. Stir over the fire for a few minutes, add the lobster and yolks of eggs, and continue to stir and cook slowly for 2 or 3 minutes longer. Turn into well-buttered scallop shells, or the lobster shell if preferred, and add a thin layer of breadcrumbs. Sprinkle lightly with salt and pepper, add a few small pieces of butter, and bake in a moderate oven for about 1⁄2 an hour. ”