scallop

[ skol-uhp, skal- ]

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 edge.
4. a scallop shell or a dish in which food, especially seafood, is baked and served.
5. Cooking. a thin slice of meat, usually further flattened by pounding with a mallet or other implement.
6. any of a series of curved projections cut along the edge, as of a fabric.

verb (used with object)

1. to finish (an edge) with scallops.
2. Cooking. to escallop.

verb (used without object)

1. to dredge for scallops.

scallop

/ ˈskæl-; ˈskɒləp /

noun

1. See pecten
   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
2. the edible adductor muscle of certain of these molluscs
3. either of the shell valves of any of these molluscs
4. a scallop shell or similarly shaped dish, in which fish, esp shellfish, is cooked and served
5. one of a series of curves along an edge, esp an edge of cloth
6. the shape of a scallop shell used as the badge of a pilgrim, esp in the Middle Ages
7. a potato cake fried in batter

verb

1. tr to decorate (an edge) with scallops
2. to bake (food) in a scallop shell or similar dish
3. intr to collect scallops

Derived Forms

• ˈscalloper, noun
• ˈscalloping, noun

Other Words From

• un·scalloped adjective

Word History and Origins

Origin of scallop¹

1350–1400; Middle English scalop, aphetic variant of escal(l)op escallop; sense “thin slice of meat” probably by association with French escalope escalope

Word History and Origins

Origin of scallop¹

C14: from Old French escalope shell, of Germanic origin; see scalp

Example Sentences

Housemade ravioli tends to be stuffed with something that reminds you what time of year it is, and the scallop ceviche lit with lime and chiles brings Lima close.

From Washington Post

There’s this scene where the heroine steals a scallop from the hero’s plate at dinner that I still think about when writing food—it was such a simple, sexy moment amidst the hijinks and drama.

From Time

Mint is an excellent accompaniment to seafood, as proved in this creamy base for scallops.

From Washington Post

You could also substitute additional fish or scallops for the shrimp, if you prefer.

From Washington Post

Bay scallops measure up to 4 inches across, and their shells are the classic shape of the Shell Oil gas station logo.

From Popular-Science

Remove the ring from the plate and remove the top layer of parchment from the rosace of cooked scallop.

From The Daily Beast

For the Sea Scallop Rosace Remove the side muscle from the scallops and reserve.

From The Daily Beast

“That scallop dish is just a raw scallop with a grilled cucumber and cucumber vinaigrette,” said McGarry.

From The Daily Beast

Scallop Ceviche by Alice Waters The woman behind Chez Panisse serves up a wonderful seafood summer salad.

From The Daily Beast

Fold the front at the first pattern row, and hem it to form the scallop at the edge.

From Project Gutenberg

The scallop also is a pretty radiant form, and mingles well with other symbols when it is needed.

From Project Gutenberg

There will be enough meat left over for a second dinner, either croquettes or scallop or something else.

From Project Gutenberg

They all loved the Scargill Street house for its openness, for the great scallop of the world it had in view.

From Project Gutenberg

Not all of the scallop is used for food; merely the heavy muscle that holds the two shells together is edible.

From Project Gutenberg

Related Words

• buckle
• coil
• contort
• curve
• fold
• twirl
• twist
• writhe