any of the bivalve mollusks of the genus Argopecten (Pecten) and related genera that swim by rapidly clapping the fluted shell valves together.
the adductor muscle of certain species of such mollusks, used as food.
one of the shells of such a mollusk, usually having radial ribs and a wavy outer edge.
a scallop shell or a dish in which food, especially seafood, is baked and served.
Cookery. a thin slice of meat, usually further flattened by pounding with a mallet or other implement.
any of a series of curved projections cut along the edge, as of a fabric.
verb (used with object)
to finish (an edge) with scallops.
Cookery. to escallop.
verb (used without object)
to dredge for scallops.
any of various marine bivalves of the family Pectinidae, having a fluted fan-shaped shell: includes free-swimming species (genus Pecten) and species attached to a substratum (genus Chlamys) See also pecten (sense 3)
the edible adductor muscle of certain of these molluscs
either of the shell valves of any of these molluscs
a scallop shell or similarly shaped dish, in which fish, esp shellfish, is cooked and served
one of a series of curves along an edge, esp an edge of cloth
the shape of a scallop shell used as the badge of a pilgrim, esp in the Middle Ages
(mainly Austral) a potato cake fried in batter
(transitive) to decorate (an edge) with scallops
to bake (food) in a scallop shell or similar dish
(intransitive) to collect scallops
A medium-level language for CDC computers, used to bootstrap the first Pascal compiler.
noun 1. a person or thing that scallops.
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 […]
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
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