What historical culinary practice reinforces the idea that skate wing and scallops are interchangeable flavor-wise?

Skate wing has historically been used as a direct, cost-effective substitute for scallops.

The frequent association and comparison between skate wing and scallops have roots in culinary substitution tactics, particularly driven by economics and availability. In various markets or establishments where true, high-quality scallops were difficult to source or prohibitively expensive, skate wing was intentionally utilized as a viable, cost-effective alternative. Although the structures are different, the similarity in mild flavor profile when prepared simply allowed this substitution to occur, thereby reinforcing the notion that the two proteins were at least flavor-wise interchangeable to the casual diner, even if skate often holds a lower market price in regions where it is abundant.