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1. Edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
   - scallop, scollop
    
2. Thin slice of meat (especially veal) usually fried or broiled
   - cutlet, scallop, scollop, escalope
    
3. Edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
   - scallop, scollop

1. Bake in a sauce, milk, etc., often with breadcrumbs on top
   - scallop

Derived forms: escalloped, escallops, escalloping

Type of: bivalve, cook, fix [informal], lamellibranch, make, pelecypod, piece, prepare, ready, shellfish, slice

Part of: family Pectinidae, Pectinidae

Encyclopedia: Escallop