Of scallops only the muscular part is used. Fricasseed they form one of the nicest of luncheon dishes. Wash them thoroughly in cold water, drain, and pour over sufficient boiling water to cover ; bring them to the boiling point and drain again. To each pint allow two tablespoonfuls of butter, two tablespoonfuls of flour, half a pint of milk and the yolks of four eggs. Put the butter and flour into a saucepan ; when mixed add the milk and stir until boiling; add the scallops, a teaspoonful of salt, a dash of pepper, just a grating of nutmeg, and when hot add the yolks slightly beaten, a table-spoonful of chopped parsley, and serve at once. Scallops may also be dipped in egg and breadcrumbs, fried in smoking-hot fat and served with tomato ketchup or sauce.