scollop

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

shape or cut in scallops

“scallop the hem of the dress”

fish for scallops

form scallops in

“scallop the meat”