escallop

• Nom désignant un mollusque bivalve marin comestible à coquille en éventail cannelée, ou une fine tranche de viande (surtout de veau) généralement panée et poêlée.

A noun referring to an edible marine bivalve mollusk with a fluted fan-shaped shell, or a thin slice of meat (especially veal) that is usually fried or broiled.

1. Edible shellfish muscleB1formalculinary

   The edible muscle of a mollusk with a fan-shaped shell, often served broiled, poached, in salads, or in cream sauces.

   Noix de coquille Saint-Jacques

   • She ordered the escallops broiled with garlic butter.
   • Escallops in a creamy white wine sauce are a classic dish.
   • The salad was topped with fresh escallops.
   • He prefers poached escallops over fried ones.

   Synonymesscallopscollop

2. B2formalculinary

   A thin slice of meat, especially veal, typically fried or broiled.

   Escalope (fine tranche de viande)

   • The chef prepared veal escallops with lemon and capers.
   • Escallops of chicken are often pounded thin before cooking.
   • She fried the escallops until golden brown.
   • The menu featured pork escallops in a mushroom sauce.

   Synonymescutletscallopscollop

3. Marine bivalve molluskB1formalculinary

   An edible marine bivalve with a fluted, fan-shaped shell, known for swimming by expelling water from its shell in snapping motions.

   Coquille Saint-Jacques

   • Escallops are often harvested from the seabed by divers.
   • The live escallops in the tank were snapping their shells.
   • Fresh escallops have a sweet, delicate flavor.
   • Many restaurants serve escallops in their half-shell.

   Synonymesscallopscollop

• Verbe désuet signifiant découper ou façonner en festons ou en bords festonnés, ou cuire dans une coquille Saint-Jacques.

An obsolete verb meaning to cut or shape into scallops or scalloped edges, or to bake in a scallop shell.

1. Bake in a sauceB2formalculinary

   To cook food, often vegetables or seafood, in a rich sauce (like cream or milk) and typically topped with breadcrumbs, then baked until golden.

   cuire au gratin

   • The recipe instructs you to escallop the potatoes with butter and cream.
   • She escalloped the fish with a white sauce and breadcrumbs.
   • They served escalloped tomatoes as a side dish.
   • You can escallop cauliflower by layering it with cheese sauce before baking.

   Synonymesscallop