When it is brought to the market, the shell is closed. Scrub it thoroughly and place the curved side on an electric hot-plate or in the oven at a low heat for a few minutes; open it with a knife. The flesh should be soaked in clear water for about 15 minutes; the beards may be used in the preparation of a fumet. Alternatively, the contents of the shell (meat and coral) may be bought already cleaned at the fishmonger's; they are also sold frozen.
Scallops are generally eaten cooked. They are served in the shell, prepared à l'américaine, with champagne, curried, en gratin, poached with various sauces, cooked on skewers, sautéed à la proven&cuml;ale, or eaten cold with a salad. after oysters and mussels they are the most popular shellfish in France, being in season from the end of September to May. They are exported in great quantities by Canada and the United States.
