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

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

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

1. form scallops in;

"scallop the meat"

2. fish for scallops

3. shape or cut in scallops;

"scallop the hem of the dress"