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ESCALLOP

 - 3 dictionary results

es⋅cal⋅lop

[e-skol-uhp, e-skal-]
–verb (used with object)
1. to bake (food cut into pieces) in a sauce or other liquid, often with crumbs on top; scallop.
2. to bake (fish, potatoes, etc.) in scallop shells.
–noun
3. scallop.
4. Heraldry. a representation of a scallop shell, traditionally associated with pilgrimages and crusades.
Also, es⋅cal⋅op (for defs. 1–3).


Origin:
1425–75; late ME < MF, OF escalope, escalipe shell (of a nut, snail, etc.), perh. < MD scelpe, scolpe mollusk shell (D schelp; perh. akin to scalp )
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source Link To ESCALLOP
es·cal·lop   (ĭ-skŏl'əp, ĭ-skāl'-)   
n.   & v.
Variant of scallop.

[Middle English escalop, from Old French escalope; see scallop.]
scal·lop   (skŏl'əp, skāl'- skä'ləp)   
n.  
    1. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern.

    2. The edible adductor muscle of this mollusk.

    3. A shell of this mollusk, or a dish in a similar shape, used for baking and serving seafood.

  1. One of a series of curved projections forming an ornamental border.

  2. A thin boneless slice of meat.

v.   scal·loped also scol·loped or es·cal·loped, scal·lop·ing also scol·lop·ing or es·cal·lop·ing, scal·lops also scol·lops or es·cal·lops

v.   tr.
  1. To edge (cloth, for example) with a series of curved projections.

  2. To bake in a casserole with milk or a sauce and often with bread crumbs: scalloped potatoes.

  3. To cut (meat) into thin boneless slices.

v.   intr.
To gather scallops for eating or sale.

[Middle English scalop, from Old French escalope, shell, of Germanic origin.]
scal'lop·er n.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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