scollop

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

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

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

form scallops in

• “scallop the meat”

fish for scallops

shape or cut in scallops

• “scallop the hem of the dress”