escallop

1. Edible muscle of mollusks having fan-shaped shells;
   Served broiled or poached or in salads or cream sauces (synset 107813617)
   is a type of: shellfish - meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
   subtypes:

   • sea scallop - muscle of large deep-water scallops
   • bay scallop - muscle of small choice shallow-water scallops
   is a part of: escallop, scallop, scollop - edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
   same as: scallop, scollop
2. Thin slice of meat (especially veal) usually fried or broiled (synset 107670495)
   is a type of: piece, slice - a serving that has been cut from a larger portion
   same as: cutlet, scallop, scollop
3. Edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions (synset 101968530)
   is a type of: bivalve, lamellibranch, pelecypod - marine or freshwater mollusks having a soft body with platelike gills enclosed within two shells hinged together
   subtypes:

   • bay scallop, pecten irradians - a small scallop inhabiting shallow waters and mud flats of the Atlantic coast of North America
   • giant scallop, pecten magellanicus, sea scallop - a large scallop inhabiting deep waters of the Atlantic coast of North America
   belongs to: family pectinidae, pectinidae - scallops
   has: escallop, scallop, scollop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
   same as: scallop, scollop

1. Bake in a sauce, milk, etc., often with breadcrumbs on top (synset 201668742)
   is a type of: cook, fix, make, prepare, ready - prepare for eating by applying heat
   same as: scallop

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