scallop

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

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

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”

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

Decorate an edge with scallops

“The dress had a scalloped skirt”