True fact there Andrew , it's also the defining ingredient in Lobster
thermador (and tarragon) ....I ate it once while dinning upon a Maine mud
bug , it's an "acquired " taste . Ferret
-----Original Message-----
From: Andrew K. Rindsberg <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Tuesday, September 28, 1999 5:50 PM
Subject: Re: scallops as seafood


>Only the adductor is sold commercially, but that is not the only edible
>part. A friend of the family who had a summer house near Witchwood on
>Perdido Bay, Alabama, used to eat the "tomalley" (liver) of her scallops
>raw as a delicacy. My dictionary informs me that this odd word, which is
>usually applied to the livers of lobsters, derives from a Cariban language.
>Apparently the Caribs used to make a sauce from lobster livers, which is
>not something that I would ever have guessed. Amazing things, dictionaries.
>
>Andrew K. Rindsberg
>"Toothless in Gaza"
>Geological Survey of Alabama
>