sea scallop

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sea′ scal`lop

1. a large scallop, Placopecten magellanicus, of deep waters off the Atlantic coast of North America.
2. the edible abductor muscle of this scallop.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.sea scallop - muscle of large deep-water scallopssea scallop - muscle of large deep-water scallops
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
2.sea scallop - a large scallop inhabiting deep waters of the Atlantic coast of North Americasea scallop - a large scallop inhabiting deep waters of the Atlantic coast of North America
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
genus Pecten - type genus of the family Pectinidae: sea and bay scallops
sea scallop - muscle of large deep-water scallops
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
The successful implementation of this strategy is exemplified by the management of the Atlantic sea scallop (Placopecten magellanicus) in the United States.
As levels of carbon dioxide increase in the Earth's atmosphere, the upper oceans become increasingly acidic--a condition that could reduce the sea scallop population by more than 50 per cent in the next 30 to 80 years, under a worst-case scenario.
First was the Scallop Linguine, pan-seared sea scallop with creamy basil pesto served with grilled brioche.
The three-course menu from Four Seasons Doha includes sweet lime chili marinated sea scallop, smoked salmon tartar with dill cream, beetroot moutabel and seasonal greens; grilled angus beef tenderloin with corn emulsion, baby vegetables and thyme jus; grilled baby chicken with spring vegetables and sage jus; vegetable lasagne with roma tomatoes and Grana Padano; and white chocolate passion fruit mousse with fresh berry, chocolate crumble, mango and raspberry coulis.
Abstract--The sea scallop (Placopecten magellanicus) fishery in the Atlantic is assessed during annual surveys by using both dredging and surface-deployed imaging techniques.
Not content to serve an ordinary grilled sea scallop with avocado royal, the chef of The Grill adds olive oil ice cream to the corner of the plate, which brings a completely different flavour to the fine composition.
Sea Scallop Salad with Meyer Lemon and Pomegranate Time: About 30 minutes Ingredients: 1 Meyer lemon, peel on, diced very small (about 1/2 cup) 1 large shallot, finely diced Salt and pepper 1 tablespoon white wine vinegar Olive oil 8 large sea scallops (about 3/4 pound) Small head radicchio or treviso, torn into large pieces 2 small Belgian endives, red or white, leaves separated Handful of arugula leaves or watercress, optional 1/4 cup pomegranate seeds Method: 1.
1), where seafloor habitat maps are the critical underpinning of a lucrative sea scallop fishing ground that was opened in 2001 (Smith et al.
That is why Robert Repetto's research is important: It is an ingenious empirical comparison of Atlantic sea scallop fisheries in Canada, where enterprise allocations are used, and the United States, which still uses traditional command-and-control regulations ("A New Approach to Managing Fisheries," Issues, Fall 2001).
Review chapters cover population dynamics and assessment of scallops, especially the sea scallop, Placopecten magellanicus; recent developments in research and management of wild stocks of bivalves and gastropods, and forecasting yield and abundance of exploited invertebrates by Michael J.
MacDonald (1984) concluded that for the sea scallop (Placopecten magellanicus), ligament growth increments more accurately revealed the true age (sea scallops of known-age were examined) and gave more consistent results than counting external growth rings on the shell.
It's rich, fancy and usually served baked in large sea scallop shells to discriminating diners, some likely named Jacques.