scallop

American  

[skol-uhp, skal-] / ˈskɒl əp, ˈskæl- /

Also scollop

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.

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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 British  

/ ˈskɒləp, ˈskæl- /

noun

1. 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

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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

Other Word Forms

• scalloper noun
• scalloping noun
• unscalloped adjective

Etymology

Origin of scallop

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

Example Sentences

Government data shows crab landings down on previous years but catches of lobster, crawfish and scallops stable.

From BBC

Diced and seasoned tomato—red, sweet, alive—stacked under finely chopped, lightly cured and anointed scallop and a drizzle of creamy soy dressing.

From Salon

The lineup is spectacular: scallops, mussels, snow crab leg meat and claws, cod, lobster tails and claws — all pristine, fresh, and ready to be devoured.

From Salon

Taiwan’s de facto embassy in Tokyo on Friday urged Taiwanese seafood lovers to buy all the Japanese scallops they can to counter Beijing’s threatened import ban.

From The Wall Street Journal

She also shared her favorite dishes to make on Thanksgiving: “It’s either a pie or I love scalloped potatoes.”

From Salon

Related Words

• clam
• conch
• crawfish
• crustacean
• lobster
• mollusk
• mussel
• oyster
• prawn
• shrimp
• snail