Definition of Scallops

1. Noun. (plural of scallop) ¹



¹ Source: wiktionary.com

Definition of Scallops

1. scallop [v] - See also: scallop

Scallops Pictures

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Lexicographical Neighbors of Scallops

scalled
scallies
scallion
scallions
scallop
scallop shell
scallop theorem
scallop theorems
scalloped
scalloper
scallopers
scallopine
scalloping
scallopini
scallopinis
scallops (current term)
scalls
scally
scallywag
scallywags
scalogram
scalograms
scaloppine
scaloppines
scaloppini
scalp
scalp contusion
scalp haematoma
scalp hair
scalp infection

Literary usage of Scallops

Below you will find example usage of this term as found in modern and/or classical literature:

1. ... A Report Upon the Mollusk Fisheries of Massachusetts by David Lawrence Belding (1909)
"The scallops of this year were of large size, 2l/z to 2% inches, and turned out a gallon of " eyes " per bushel, — an excellent yield, as the average ..."

2. Shell-fish Industries by James Lawrence Kellogg (1910)
"If they feel that the bloating of scallops is necessary to the trade, it would seem that dealers might ship them in a normal state, allowing agents to bring ..."

3. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"scallops OF FOWL, AU BECHAMEL. (ENTREE.) Raise the flesh from a couple of fowls, as directed for cutlets in the foregoing receipt, and take it as entire as ..."

4. Oysters and Fish by Thomas Jefferson Murrey (1888)
"Brush over the scallops a little melted butter, and broil. ... Stewed scallops. — Scald fifteen scallops, and put them into a stewpan with half a pint of ..."

5. How to Cook Shell-fish by Olive Green (1907)
"Wash and dry the deep shells, put in the scallops, and pour half a tablespoonful ... BAKED scallops—H Put two quarts of scallops into a saucepan with three ..."

6. European and American Cuisine by Mrs. Gesine Knubel Lemcke, Gesine Lemcke (1914)
"scallops. In season from September to April; generally sold ready for frying ... Wipe the scallops with a clean towel, dust with flour, dip each into beaten ..."

7. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Fried scallops. Clean one quart scallops, add one and one-half cups boiling water, and let stand two minutes; drain, and dry between towels. ..."

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