I'm afraid French people use to eat not only the muscle but also the
orange part of the scallop, at least when we cook them (we don't eat
this part raw). For the rest of the animal... I'll try and let you
know !

Sophie


>While we are still engrossed in culinary conchology, let me ask a question I
>have always wondered about.  In the "clam" tribe and the "mussel" tribe, we
>eat everything but the shell.  Yet in the many species of the "scallop"
>tribe that are used as human food, only one small piece, the adductor muscle
>that holds the two shell valves together, is eaten.  This seems like an
>awful waste.  Why is this so?  Is it simply (as someone mentioned earlier)
>that the rest of a scallop just doesn't taste good?
>Paul M.

Sophie Valtat
16, rue des Ecoles
75005 Paris
France