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Escallop
01
escalope, escalope de veau
thin slice of meat (especially veal) usually fried or broiled
02
pétoncle, coquille Saint-Jacques
edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
03
pétoncle, coquille Saint-Jacques
edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
to escallop
01
gratiner, faire gratiner
bake in a sauce, milk, etc., often with breadcrumbs on top
