escallop

escallop

(ɛˈskɒləp; ɛˈskæl-) n, vb (Animals) another word for scallop

es•cal•lop

(ɛˈskɒl əp, ɛˈskæl-)

v.t. 1. to bake (food) in a sauce, milk, etc., often with breadcrumbs on top; scallop. n. 2. scallop. [1425–75; late Middle English < Middle French, Old French escalope]

Thesaurus

Noun	1.	escallop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream saucesscollop, scallopescallop, scollop, scallop - edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motionsshellfish - meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)sea scallop - muscle of large deep-water scallopsbay scallop - muscle of small choice shallow-water scallops
	2.	escallop - thin slice of meat (especially veal) usually fried or broiledcutlet, scollop, scallopslice, piece - a serving that has been cut from a larger portion; "a piece of pie"; "a slice of bread"
	3.	escallop - edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motionsscollop, scallopbivalve, lamellibranch, pelecypod - marine or freshwater mollusks having a soft body with platelike gills enclosed within two shells hinged togetherfamily Pectinidae, Pectinidae - scallopsPecten irradians, bay scallop - a small scallop inhabiting shallow waters and mud flats of the Atlantic coast of North Americagiant scallop, Pecten magellanicus, sea scallop - a large scallop inhabiting deep waters of the Atlantic coast of North Americaescallop, scollop, scallop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
Verb	1.	escallop - bake in a sauce, milk, etc., often with breadcrumbs on topscallopready, prepare, cook, fix, make - prepare for eating by applying heat; "Cook me dinner, please"; "can you make me an omelette?"; "fix breakfast for the guests, please"