edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
thin slice of meat (especially veal) usually fried or broiled
edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
form scallops in; "scallop the meat"
fish for scallops
shape or cut in scallops; "scallop the hem of the dress"