scal·lop  (skŏl'əp, skāl'- skä'ləp) 
n. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern. The edible adductor muscle of this mollusk. A shell of this mollusk, or a dish in a similar shape, used for baking and serving seafood.
One of a series of curved projections forming an ornamental border. 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.
To edge (cloth, for example) with a series of curved projections. To bake in a casserole with milk or a sauce and often with bread crumbs: scalloped potatoes. 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. |
ə