Scallop (Pichon et al. Brereton et al. and Scully suggest 'cockle', and Montagne says that in Picardy cockles are called henons. However, the actual recipe calls for frying (as in modern recipes for scallops) rather than boiling (as in modern recipes for cockles). The cockle shell and the scallop shell are quite similar in appearance, and the same name in different localities for different shellfish is quite possible.).