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In [[French cuisine]], scallops are often quickly cooked in a hot buttered pan, sometimes with [[calvados]] and served with creamed leeks, or prepared in a white wine sauce. In [[Galician cuisine]], scallops are baked with breadcrumbs, ham, and onions.{{citation needed|date=January 2017}}
Scallops are sometimes breaded, deep-fried, and served with [[coleslaw]] and [[french fries]] in the northeastern [[United States]] (either on their own or as part of a [[seafood basket|fisherman's platter]]).<ref name="Cahners 1977">{{cite book | title=Volume Feeding Institutions | publisher=Cahners. | issue=v. 80 | year=1977 | url=https://books.google.com/books?id=LvbiAAAAMAAJ&q=%22Seafood+basket%22+scallop&dq=%22Seafood+basket%22 | page=123}}</ref> In [[New England cuisine|New England]], some seafood restaurants offer scallop rolls, consisting of breaded scallops on a a grilled, split-top [[hot dog bun]].<ref>{{cite web|url=https://santemagazine.com/eating-the-neighborhood-july-2023/|title=My Fried Seafood Love Affair and Some Wines to Pair|first=Ric|last=Orlando|website=Sante Magazine|date=6 July 2023|access-date=23 August 2024}}</ref>
In [[Japanese cuisine]], scallops may be served in soup or prepared as ''[[sashimi]]'' or ''[[sushi]]''.{{citation needed|date=January 2017}} In a sushi bar, ''hotategai'' (帆立貝, 海扇) is the traditional scallop on rice and, while ''kaibashira'' (貝柱) may be calscallop is more loosely used to include other shellfish species with round-shaped flesh (the adductor muscle), such as ''[[Atrina]]'' (帶子).
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