from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern.
- n. The edible adductor muscle of this mollusk.
- n. A shell of this mollusk, or a dish in a similar shape, used for baking and serving seafood.
- n. One of a series of curved projections forming an ornamental border.
- n. A thin boneless slice of meat.
- transitive v. To edge (cloth, for example) with a series of curved projections.
- transitive v. To bake in a casserole with milk or a sauce and often with bread crumbs: scalloped potatoes.
- transitive v. To cut (meat) into thin boneless slices.
- intransitive v. To gather scallops for eating or sale.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of various marine bivalve molluscs of the family Pectinidae which are free-swimming.
- n. a curved projection, making part of a decoration
- n. a fillet of meat, escalope
- n. a form of fried potato
- v. To (be) cut in the shape of a crescent
- v. to make or cook scallops
- v. to bake in a casserole (gratin), originally in a scallop shell; especially used in form scalloped
- v. to harvest scallops
from the GNU version of the Collaborative International Dictionary of English
- n. Any one of numerous species of marine bivalve mollusks of the genus Pecten and allied genera of the family Pectinidæ. The shell is usually radially ribbed, and the edge is therefore often undulated in a characteristic manner. The large adductor muscle of some the species is much used as food. One species (Vola Jacobæus) occurs on the coast of Palestine, and its shell was formerly worn by pilgrims as a mark that they had been to the Holy Land. Called also fan shell. See pecten, 2.
- n. One of series of segments of circles joined at their extremities, forming a border like the edge or surface of a scallop shell.
- n. One of the shells of a scallop; also, a dish resembling a scallop shell.
- transitive v. To mark or cut the edge or border of into segments of circles, like the edge or surface of a scallop shell. See scallop, n., 2.
- transitive v. To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.
from The Century Dictionary and Cyclopedia
- To mark or cut the edge of into convex rounded lobes.
- To cook in a scallop; hence, specifically, to prepare by mixing with crumbs, seasoning, and baking until browned on the top: as, to scallop fish or meat.
- n. A bivalve mollusk of the family Pectinidæ; any pecten.
- n. One of the valves of a scallop or pecten; a scallop-shell, as a utensil; also, a scallop-shell as the badge of a pilgrim. See scallop-shell.
- n. In heraldry, the representation of a scallop.
- n. A small shallow pan in which fish, oysters, mince-meat, etc., are cooked, or are finally browned after being cooked.
- n. One of a number of small curves resembling segments of circles, cut by way of ornament on the edge of a thing, the whole simulating the outer edge of a scallop-shell.
- n. A lace band or collar scalloped round the edges.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. form scallops in
- v. fish for scallops
- v. decorate an edge with scallops
- v. bake in a sauce, milk, etc., often with breadcrumbs on top
- v. shape or cut in scallops
- n. thin slice of meat (especially veal) usually fried or broiled
- n. one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.)
- n. edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
- n. edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
If you ordered a potato cake in New South Wales they would look at you strangely, until you realized that you needed to utter the word scallop instead, but in Victoria a scallop is a mollusc.
I go there for one dish, what they call a scallop burger.
I love pretty much all shellfish, but scallop is way, way up there in my estimation!
At dinner he complimented the way she said the word scallop — soft “ah” sound, not a crass short “a.”
SummaryAs long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill the cavity with any savory mixture you like.
Perhaps the "caracol" you are talking about may be what is called a scallop elsewhere.
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Welcome to the festival that will sell you something called a "scallop explosion" or "torched ponzu aioli" for eight bucks when those hunger pangs strike and a plain old hot dog just won't do.
However, the scallop is a huge, daunting creature on the plate.
The scallop was a single scallop, seared and served on a tidy altar of pork belly marinated in 7UP and roasted with brown sugar.