Scalloping

scal·lop  (sklp, skl- 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.

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[Middle English scalop, from Old French escalope, shell, of Germanic origin.]

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scallop·er n.