This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A bivalve; a larger sort of cockle, white; shipped like oysters in bulk without the shells, and obtainable at the fish-markets. Can be cooked in many of the same ways as oysters, fried, scalloped, in soups.
Cook the scallops in a little white wine and broth; cut a few eschalors in small dice, fry them in butter, add the liquor of your scallops, strew fresh breadcrumbs and the spawn of a lobster, chopped parsley, salt, pepper, and a piece of fresh butter; fill some scallop-shells with the mixture, cover with grated bread-crumbs, sprinkle a little melted butter over each, and bake in a hot oven.
Like Philadelphia devilled oysters, minced. Take a hundred of them and place, sharp edges downwards, in a large saucepan; add a pint of water; cover the pot, and set over a brisk fire; as soon as the shells open, they are ready for further treatment. When cool, mince the flesh of the shell-fish finely; add bread-crumbs, a piece of butter, pepper, fine herbs to taste, and mix the whole together with enough of the liquor from the scallops to make a stiff batter; fill the shells of the largest of them with the mixture, cover the top with fine bread-crumbs, moisten with melted butter, and place in a brisk oven until they are nicely browned.