Scallops quotes:

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Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class. -- Jeff Smith
Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet. -- Adrian Peterson
November is chill, frosted mornings with a silver sun rising behind the trees, red cardinals at the feeders, and squirrels running scallops along the tops of the gray stone walls. -- Jean Hersey
Give my scallop-shell of quiet, My staff of faith to walk upon, My scrip of joy, immortal diet, My bottle of salvation, My gown of glory, hope's true gage; And thus I'll take my pilgrimage. -- Walter Raleigh
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop. -- Gordon Ramsay
I closed my eyes and curled my fists around the things I knew for sure: That a scallop has thirty-five eyes, all blue. That a tuna will suffocate if it ever stops swimming. That I was loved. That this time, it was not me who broke -- Jodi Picoult
The two dozen commonplace childhood photographs - snowsuit, pony, tennis racket, looming fender of a Dodge - were an inexhaustible source of wonder for him, at her having existed before he met her, and of sadness for his possessing nothing of the ten million minutes of that black-and-white scallop-edged existence save these few proofs. -- Michael Chabon
We could not help being struck by the seeming, though innocent, indifference of Nature to these men's necessities, while elsewhereshe was equally serving others. Like a true benefactress, the secret of her service is unchangeableness. Thus is the busiest merchant, though within sight of his Lowell, put to pilgrim's shifts, and soon comes to staff and scrip and scallop-shell. -- Henry David Thoreau
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster. -- Alain Ducasse

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