Scallop vs. Escallop — What's the Difference?

Scallop () is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters.

A thin slice of meat, especially veal, normally shallow-fried.

An edible bivalve mollusc with a ribbed fan-shaped shell. Scallops swim by rapidly opening and closing the shell valves.

A scallop.

Each of a series of convex rounded projections forming an ornamental edging cut in material or worked in lace or knitting in imitation of the edge of a scallop shell

See Escalop.

Another term for escalope

Edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces

Ornament (an edge or material) with scallops

Thin slice of meat (especially veal) usually fried or broiled

Gather or dredge for scallops

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

Bake with milk or a sauce

Any of various marine bivalve mollusks of the family Pectinidae, having fan-shaped shells with a radiating fluted pattern.

The edible adductor muscle of a scallop.

A shell of a scallop, or a dish in a similar shape, used for baking and serving seafood.

One of a series of curved projections forming an ornamental border.

See escalope.

To edge (cloth, for example) with a series of curved projections.

To bake in a casserole with milk or a sauce and often with bread crumbs

To cut (meat) into thin boneless slices.

To gather scallops for eating or sale.

Any of various marine bivalve molluscs of the family Pectinidae which are free-swimming.

One of a series of curves, forming an edge similar to a scallop shell, especially in knitting and crochet.

(cooking) A fillet of meat, escalope.

(cooking) A form of fried potato.

A dish shaped like a scallop shell.

To create or form an edge in the shape of a crescent or multiple crescents.

(transitive) To bake in a casserole (gratin), originally in a scallop shell; especially used in form scalloped

(intransitive) To harvest scallops

Any one of numerous species of marine bivalve mollusks of the genus Pecten and allied genera of the family Pectinidæ. 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 Jacobæus) 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.

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

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

To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.

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.)

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

Decorate an edge with scallops;

Form scallops in;

Fish for scallops

Shape or cut in scallops;