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Edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
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Edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
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Thin slice of meat (especially veal) usually fried or broiled
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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.)
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Shape or cut in scallops
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Fish for scallops
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Form scallops in
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Decorate an edge with scallops
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Bake in a sauce, milk, etc., often with breadcrumbs on top