Serve the scallops very hot and in their shells, on a folded napkin on a dish." "Fried Scallops. Little ones could be fried, and could be part of a mixed fry-up or hepsetos, as Dorion says. It will keep indefinitelyand is grand for the winter shelf. 299) "Octopus is actually a mollusk in the class Cephalopoda. Bargecue them- Fry them. Put one and one-half ounces of butter in a stewpan with one tablespoonful of lfour and mix it over the fire, then stir in some of the liquor in which the scallops were stewed, three tablespoonfuls of cream and flavor with a little grated nutmeg. The difference between these two items appears to be contextual. 110) note: Recipe for Senor Pico Cerviche is. 392 note: Recipe for Pesce Spada 'Schibbeci' (Sicily Swordfish Seviche, is included in the book. 48) Crab dip Crab dip, as we Americans know it today, descends from a long line of creamy minced crab lobster, oyster dishes, served hot, warm, or cold. Indeed, the high price of swordfish tempts some dealers to pass off similar-looking mako shark steaks as the real thing." -"Swordfish may be pricey but its good qualities make it ideal for fast meals Patricia Tennyson, Chicago Tribune, August 1, 1991 (p.