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V2 |
scallop, escallop | bake in a sauce, milk, etc., often with breadcrumbs on top | ||
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scallop, scollop, escallop | 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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scallop, scollop, escallop, cutlet | thin slice of meat (especially veal) usually fried or broiled | ||
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scallop, scollop, escallop | edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces |