(Scal"lion) n. [OF. escalone, eschaloingne, L. caepa Ascalonia onion of Ascalon; caepa onion
+ Ascalonius of Ascalon, fr. Ascalo Ascalon, a town in Palestine. Cf. Shallot.]
1. (Bot.) A kind of small onion native of Palestine; the eschalot, or shallot.
2. Any onion which does not "bottom out," but remains with a thick stem like a leek. Amer. Cyc.
(Scal"lop) n. [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.) 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.
The common edible scallop of the Eastern United States is Pecten irradians; the large sea scallop, also
used as food, is P. Clintonius, or tenuicostatus.
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) To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake.
See Scalloped oysters, below.
1. Furnished with a scallop; made or done with or in a scallop.
2. Having the edge or border cut or marked with segments of circles. See Scallop, n., 2.