scallop
pronunciation
How to pronounce scallop in British English:
UK [ˈskɒləp]
How to pronounce scallop in American English:
US [ˈskæləp]
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- Noun:
- one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.)
- edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
- thin slice of meat (especially veal) usually fried or broiled
- edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
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- Verb:
- decorate an edge with scallops
- form scallops in
- fish for scallops
- shape or cut in scallops
Word Origin
- scallop (n.)
- "bivalve mollusk," c. 1400, from Old French escalope "shell (of a nut), carpace," variant of eschalope, probably from a Germanic source (compare Old Norse skalpr "sheath," Middle Dutch schelpe "shell"); see scale (n.1). The shells of the larger species have been used as domestic utensils. Extended 17c. to objects shaped like scallop shells, especially in design and dress. The verb in the cookery sense, "to bake with sauce in a scallop shell-shaped pan," is attested from 1737. Related: Scalloped; scalloping.
Example
- 1. A version of chawanmushi , an egg custard topped with raw scallop , a little confetti of green apple and comma-sized basil seeds , was quiet and defenseless .
- 2. Try one of everything on the short menu , focusing on innovations like steamed lobster and scallop dumplings ( pictured ) , and finish with a sweet snack from the dessert list .
- 3. On the east coast of the u. s. , where large predatory sharks have also been overfished , cownose ray populations have exploded , taking a bite - literally - out of the bay scallop fishery .
- 4. So , as our starters of lentil soup and one juicy scallop in a mild saffron sauce arrive , I rather blunder into my first question : " looking at the countries you advised in the early 1990s , those countries are not now doing very well , are they ? "
- 5. And a fresh scallop should be really stiff to the touch : a good cook loves the feeling of rigor mortis .