(v): make more attractive by adding ornament, colour, etc.
(v): bake in a sauce, milk, etc., often with breadcrumbs on top
(v): prepare for eating by applying heat
(v): form scallops in
(v): remove the interior of
(v): fish for scallops
(v): catch or try to catch fish or shellfish
(v): shape or cut in scallops
(v): give shape or form to
(n): 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.)
(n): the trace of a point whose direction of motion changes
(n): edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
(n): meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
(n): thin slice of meat (especially veal) usually fried or broiled
(n): a serving that has been cut from a larger portion
(n): edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
(n): marine or freshwater mollusks having a soft body with platelike gills enclosed within two shells hinged together
Led his troops with furious gallops,
To charge whole regiments of scallops.
--Samuel Butler, 1678, Hudibras