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ESCALOPE

 - 1 dictionary result

es⋅ca⋅lope

  [es-kuh-lohp; Fr. es-ka-lawp]
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–noun, plural -lopes  [-lohps; Fr. -lawp] . French Cookery.
1. scallop (def. 5).
2. a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with bread crumbs.
Origin:
1600–10; < F; see escallop; relation of the sense “thin slice” to the OF meaning “shell (of a nut, snail, etc.)” is uncert.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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