n. 扇贝

vt. 用扇贝状碟烘烤

vi. 拾扇贝

Scallop \Scal"lop\ (?; 277), n. [OF. escalope a shell, probably
of German or Dutch origin, and akin to E. scale of a fish;
cf. D. schelp shell. See {Scale} of a fish, and cf.
{Escalop}.] [Written also {scollop}.]
1. (Zo["o]l.) Any one of numerous species of marine bivalve
mollusks of the genus Pecten and allied genera of the
family {Pectinid[ae]}. The shell is usually radially
ribbed, and the edge is therefore often undulated in a
characteristic manner. The large adductor muscle of some
the species is much used as food. One species ({Vola
Jacob[ae]us}) occurs on the coast of Palestine, and its
shell was formerly worn by pilgrims as a mark that they
had been to the Holy Land. Called also {fan shell}. See
{Pecten}, 2.

Note: The common edible scallop of the Eastern United States
is {Pecten irradians}; the large sea scallop, also used
as food, is {Pecten Clintonius} syn. {Pecten
tenuicostatus}.

2. One of series of segments of circles joined at their
extremities, forming a border like the edge or surface of
a scallop shell.

3. One of the shells of a scallop; also, a dish resembling a
scallop shell.


Scallop \Scal"lop\, v. t. [imp. & p. p. {Scalloped}; p. pr. &
vb. n. {Scalloping}.]
1. To mark or cut the edge or border of into segments of
circles, like the edge or surface of a scallop shell. See
{Scallop}, n., 2.

2. (Cookery) To bake in scallop shells or dishes; to prepare
with crumbs of bread or cracker, and bake. See {Scalloped
oysters}, below.