<p><strong>Noun:</strong></p><ul><li>any of the bivalve mollusks of the genus Argopecten (Pecten) and related genera that swim by rapidly clapping the fluted shell valves together.</li><li>the adductor muscle of certain species of such mollusks, used as food.</li><li>one of the shells of such a mollusk, usually having radial ribs and a wavy outer edge.</li><li>a scallop shell or a dish in which food, especially seafood, is baked and served.</li><li>Cooking: a thin slice of meat, usually further flattened by pounding with a mallet or other implement.</li><li>any of a series of curved projections cut along the edge, as of a fabric.</li></ul><p><strong>Verb (used with object):</strong></p><ul><li>to finish (an edge) with scallops.</li><li>Cooking: to escallop.</li></ul><p><strong>Verb (used without object):</strong></p><ul><li>to dredge for scallops.</li></ul>