Scallop

thin slice of meat (especially veal) usually fried or broiled

edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces

edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions

one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.)

form scallops in

shape or cut in scallops

decorate an edge with scallops

fish for scallops

bake in a sauce, milk, etc., often with breadcrumbs on top