scallop

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scallop

or

pecten,

marine bivalvebivalve,
aquatic mollusk of the class Pelecypoda ("hatchet-foot") or Bivalvia, with a laterally compressed body and a shell consisting of two valves, or movable pieces, hinged by an elastic ligament.
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 mollusk. Like its close relative the oyster, the scallop has no siphons, the mantle being completely open, but it differs from other mollusks in that both mantle edges have a row of steely blue "eyes" and tactile projections. The rounded shells have radiating ribs with flared "ears" or "wings" at the hinge. Scallops are capable of swimming or leaping about by snapping their shells, which are controlled by a powerful adductor muscle, the only part of the animal that is eaten. Scallops are more common on the Atlantic coast than the Pacific. The common scallop is about 2 in. (5 cm) long. Found abundantly in shallow and offshore waters and in eelgrass and mud flats from Cape Cod to Texas, it is taken in large numbers around Long Island. The giant scallop, found in deeper waters from Labrador to New Jersey, attains a length of 5 in. (12.7 cm). Scallops are classified in the phylum MolluscaMollusca
, taxonomic name for the one of the largest phyla of invertebrate animals (Arthropoda is the largest) comprising more than 50,000 living mollusk species and about 35,000 fossil species dating back to the Cambrian period.
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, class Pelecypoda or Bivalvia, order Filibranchia, family Pectinidae.

Scallop

One of a continuous series of curves resembling segments of a circle, used as a decorative element on the outer edge of a strip of wood used as a molding.

scallop

[′skäl·əp]
(geology)
(invertebrate zoology)
Any of various bivalve mollusks in the family Pectinidae distinguished by radially ribbed valves with undulated margins.

scallop

scallops: a scalloped molding
One of a continuous series of curves resembling segments of a circle, used as a decorative element on the outer edge of a strip of wood, molding etc.

scallop

1. any of various marine bivalves of the family Pectinidae, having a fluted fan-shaped shell: includes free-swimming species (genus Pecten) and species attached to a substratum (genus Chlamys)
2. the edible adductor muscle of certain of these molluscs
3. either of the shell valves of any of these molluscs
4. the shape of a scallop shell used as the badge of a pilgrim, esp in the Middle Ages

SCALLOP

(language, history)
A medium-level language for CDC computers, used to bootstrap the first Pascal compiler.
References in periodicals archive ?
If you use scallop shells taken directly from the cleaning table, scrub their insides with a brush and a dilute soapy bleach solution (1/2 cup bleach and 1/4 cup dishwashing detergent to a gallon of water), taking care to remove any leftover flesh.
The company's new frozen lobster meat products and scallop products, which provide increased consistency of quality, versatility of use and labour savings, will be introduced at the world's largest seafood show, Seafood Expo Global (SEG), in Brussels, Belgium, on April 21-23.
Cover with the lid like an outdoor oven and cook for four to six minutes, or until cooked through, turning the scallops halfway with tongs.
Municipal mooring fields in Blue Hill Harbor, Western Blue Hill Bay, Bartlett's Harbor, Seal Harbor, Northeast Harbor and Somes Sound Harbor would also be shut down for scallop dragger boats, officials said.
By clapping their shells rapidly together, scallops can either "jump" short distances or swim over longer ones, distancing themselves from a predator (Wilkens 1981).
Clockwise from main, Bangor University research vessel Prince Madog; Prof Michel Kaiser; scallops on scales; PhD student Claire Catherall Pics: BANGOR UNIVERSITY
7 TO OPEN scallops put them into a hot oven or separate the shells with a knife.
Wetpack scallops are treated with a solution of sodium tripolyphosphate, a preservative and plumpnessenhancer.
6 LAST STEP Put the last three scallops in a hot pan.
6 medium/large scallops 2 heads of pak choi 2 red peppers ' white onion 1 sprig of thyme Runny honey 1 small bag of mixed leaves Olive oil Salt and pepper Light soya sauce White wine Unsalted butter
Sear the scallops for about 1-2 minutes on each side, allowing them to become golden and crunchy around the edges.