To mark or cut the edge or border of into segments of circles, like the edge or surface of a scallop shell. See Scallop, n., 2.
To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.
Edge condition resulting from nibbling a feature in a turret press.
1. to bake in a casserole with a cream sauce under a bread-crumb topping. 2. A slice of meat that is pounded thin. 3. A shellfish.
Half circles that form a fancy 'ruffled' border around the edge of a piece.
To bake food, usually cut into slices in a liquid or sauce. The food is usually covered by a liquid, sliced onion when baking potatoes, a little oil and seasoning.
Shellfish with a delicate taste available in a range of sizes. Scallops can be steamed, fried or grilled but should be cooked gently. The flesh is firm and white, the coral (or roe) is orange or pale red in colour.
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
decorate an edge with scallops; "the dress had a scalloped skirt"
form scallops in; "scallop the meat"
1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells. Bay scallops and the larger sea scallops are the types commonly found in supermarkets. Recipe: Bacon-Wrapped Scallops
A bivalve with a "scalloped" shell.
A condition of Crawling in which the edges of the coated area pull back resulting in a scallop-like appearance.
To bake food, usually in a casserole, with a sauce or other liquid.
ornamentation derived from the shape of the scallop shell, consisting of a repeated series of arcs.
a sea animal that has a shell with wavy edges
To arrange foods in layers in a casserole (such as scalloped potatoes), with a sauce or liquid, and then bake. Usually has a topping of bread crumbs.
Ornament resembling a scallop shell.
verb - To bake small pieces of food in a casserole, usually in a cream sauce. noun - A thin, boneless slice of meat.
A hemline finish in which the edges curve in a repeated up and down sequence
Scallop or scalloped refers to foods layered with a cream sauce and baked. They are often topped with a crumb mixture. It can also refer to the decorative edge of a pie crust or cookie.
A mollusk with two beautiful shells that are often used for baking dishes. The meat usually consists of just the large muscle, but occasionally there will be a disc of salmon-colored roe attached. There are two kinds of commercial scallops; sea scallops are large and almost white in color and bay scallops are small and can be a very pale pink. Either are mild-flavored and sweet and should be cooked very quickly in order not to toughen them. Fresh scallops should be pearly white and translucent, fell springy when poked gently, and smell sweet.
To bake in a sauce, usually covered with seasoned bread crumbs.
An ornament carved or molded in the form of a shell.
A series of rounded curved serrations resembling that of a scallop shell that form a fringe on the edge of any fabric or lace.
a family of commercially important bivalve mollusks. Those native to Massachusetts include the bay scallop ( Argopecten irradians) and the sea scallop ( Placopecten magellanicus).
A bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.
A mollusc similar to a clam, but with deep ridges in its shell.
To prepare food by layering slices with cream or cream sauce in a casserole. These foods are often topped with bread or cracker crumbs before being baked. "Scallop" also refers to forming a decorative edge in the rim of pie dough.
A curved border on the edge of fabric or lace.
A mollusk with creamy texture and subtle but distinctive flavor. True bay scallops and se scallops are the best. Bake in layers with sauce. If desired top with crumbs.
Rounded edging on arches or trim.
Carved shell ornament after the escallop shell.
Scallops are the family Pectinidae of bivalve molluscs. Like the true oysters (family Ostreidae), they have a central adductor muscle, and thus their shells have a characteristic central scar marking its point of attachment. However, the adductor muscle of scallops is larger and more developed than that of oysters because they are active swimmers and the sole migratory bivalve.