scallop

Thin slice of meat (especially veal) usually fried or broiled.

Edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces.

Edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions.

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.).

Fish for scallops.

Form scallops in.

“scallop the meat”

Bake in a sauce, milk, etc., often with breadcrumbs on top.

Shape or cut in scallops.

“scallop the hem of the dress”

Decorate an edge with scallops.

“the dress had a scalloped skirt”