Silver scallop shells were made since at least the Restoration. This shell, one from a set of six, was probably made in Turin around 1756. These scallop sets were most often used for oyster recipes, which would have been cooked and served in them, as is still the case with natural shells in French cuisine today.
Scallop shell. One of a set of six. Silver, probably Turin, c.1756. The shell-shaped dish with flat end grips is raised and has chased, fanning flutes. Each of the six dishes is engraved on the end grip with the Hervey crest beneath an earl’s coronet.
2nd Earl of Bristol; by descent to the 4th Marquess. Acquired by the National Trust in 1956 under the auspices of the National Land Fund, later the National Heritage Memorial Fund.
Marks and inscriptions
Scratchweights: ‘N4 3=7’
James Rothwell, Silver for Entertaining: The Ickworth Collection. Philip Wilson Publishers, 2016, p. 147