escallop


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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.
[1425–75; late Middle English < Middle French, Old French escalope]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.escallop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
escallop, scollop, scallop - edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
shellfish - meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
sea scallop - muscle of large deep-water scallops
bay scallop - muscle of small choice shallow-water scallops
2.escallop - thin slice of meat (especially veal) usually fried or broiledescallop - thin slice of meat (especially veal) usually fried or broiled
slice, 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 motions
bivalve, lamellibranch, pelecypod - marine or freshwater mollusks having a soft body with platelike gills enclosed within two shells hinged together
Pecten irradians, bay scallop - a small scallop inhabiting shallow waters and mud flats of the Atlantic coast of North America
giant scallop, Pecten magellanicus, sea scallop - a large scallop inhabiting deep waters of the Atlantic coast of North America
escallop, scollop, scallop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
Verb1.escallop - bake in a sauce, milk, etc., often with breadcrumbs on top
ready, 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"
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