1. (

• scallop ,
• scollop ,
• escallop

) edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces ;

2. (

• cutlet ,
• scallop ,
• scollop ,
• escallop ,

) thin slice of meat (especially veal) usually fried or broiled ;

3. (

• 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 ;

1. (

• scallop ,
• escallop

) bake in a sauce, milk, etc., often with breadcrumbs on top ;