edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
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.)
shape or cut in scallops; "scallop the hem of the dress"
fish for scallops
form scallops in; "scallop the meat"
decorate an edge with scallops; "the dress had a scalloped skirt"
thin slice of meat (especially veal) usually fried or broiled
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