Scallion
noun
1.
any onion that does not form a large bulb; green onion.
2.
a shallot.
3.
a leek.
noun
1.
any of various onions or similar plants, such as the spring onion, that have a small bulb and long leaves and are eaten in salads Also called green onion
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noun 1. any of the bivalve mollusks of the genus Argopecten (Pecten) and related genera that swim by rapidly clapping the fluted shell valves together. 2. the adductor muscle of certain species of such mollusks, used as food. 3. one of the shells of such a mollusk, usually having radial ribs and a wavy outer […]
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noun 1. a person or thing that scallops.
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noun 1. the act or occupation of collecting scallops. 2. a pattern or contour in the form of scallops, as along the edge of a garment. 3. the act of finishing an edge with scallops. noun 1. any of the bivalve mollusks of the genus Argopecten (Pecten) and related genera that swim by rapidly clapping […]
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noun, Italian Cookery. 1. scallops, especially of veal, flattened by pounding and usually dredged in flour or breadcrumbs and sautéed quickly: scaloppine alla Marsala. plural noun 1. escalopes of meat, esp veal, cooked in a rich sauce, usually of wine with seasonings
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noun 1. pattypan squash. pattypan squash [pat-i-pan] /ˈpæt ɪˌpæn/ noun 1. a flat, whitish variety of squash, Cucurbita pepo melopepo, having a scalloped edge. pattypan squash /ˈpætɪˌpæn/ noun 1. (mainly US) a small round flattish squash with a scalloped rim and thin, pale green skin