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In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried. Scallops are commonly paired with light semi-dry white wines. When a scallop is prepared, the byssus, also called the beard, which tends to be tough, is usually discarded or used later on for stock. Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle intact
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