scal·lop (sk l  p, sk l- skälp) also scol·lop (skl-) or es·cal·lop ( -skl-, -skl-)n. 1. a. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern. b. The edible adductor muscle of this mollusk. c. A shell of this mollusk, or a dish in a similar shape, used for baking and serving seafood. 2. One of a series of curved projections forming an ornamental border. 3. A thin boneless slice of meat. v. scal·loped also scol·loped or es·cal·loped, scal·lop·ing also scol·lop·ing or es·cal·lop·ing, scal·lops also scol·lops or es·cal·lops v.tr. 1. To edge (cloth, for example) with a series of curved projections. 2. To bake in a casserole with milk or a sauce and often with bread crumbs: scalloped potatoes. 3. To cut (meat) into thin boneless slices. v.intr. To gather scallops for eating or sale. [Middle English scalop, from Old French escalope, shell, of Germanic origin.] scal lop·er n. |
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