scallop

n. இரட்டைவரிச்சோழி, நத்தை வகை, புண்ணியாத்திரிகர் வரிச்சோழிச்சின்னம், சிப்பி வறுக்கும் வட்டில், உண்கல ஏந்துவட்டில், (வினை.) வாணலியில் இட்டுப் பக்குவப்படுத்து, சிப்பிவரைபோன்ற ஓரவரி அணிசெய்.

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Scal"lop, n. Etym: [OF. escalope a shell, probably of German or Dutch origin, and akin to E. scale of a fish; cf. D. schelp shell. See Scale of a fish, and cf. Escalop.] [Written also scollop.] 1. (Zoöl.) Defn: 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. Note: The common edible scallop of the Eastern United States is Pecten irradians; the large sea scallop, also used as food, is P. Clontonius, or tenuicostastus. 2. One of series of segments of circles joined at their extremities, forming a border like the edge or surface of a scallop shell. 3. One of the shells of a scallop; also, a dish resembling a scallop shell. Scal"lop, v. t. [imp. & p. p. Scalloped; p. pr. & vb. n. Scalloping.] 1. To mark or cut the edge or border of into segments of circles, like the edge or surface of a scallop shell. See Scallop, n., 2. 2. (Cookery) Defn: To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.

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