Generally, at least as far as chefs and their menus are concerned, the word “scallop” doesn’t refer to the whole clam or mollusk. It just describes the adductor muscle, which is the part of the shellfish that’s cooked and served in restaurants all over the world. If you’re uncomfortable with the idea of eating things that are a little off the beaten path, then you might want to skip the next paragraph, as we’re going to reveal a little mollusk and scallop secret that might make you think twice about how much you enjoy eating this denizen of the ocean when it’s fried in a little butter, garlic, and chili oil. Mollusks don’t just live in the sea, they also live on land, and the most famous land-based mollusk is also a highly prized ingredient in French cuisine. Scallops and snails are part of the same mollusk family, but as we’re not exactly experts in the finer points of the culinary history of France, we’re not sure which became a mainstay of the nation’s diet first, scallops or snails.