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to scallop

to scallop

3 6.7
To bake food in a sauce with breadcrumbs on top
  • verb
  • /ˈskæl.əp/
  • US
translation icon : gratinar
  • At the dinner party, we enjoyed scallopped squash baked in a creamy sauce.
  • scalloped potatoes
  • cheesy scalloped potatoes
  • scalloped sweet potatoes

Examples

  • The chef recommends that you scallop the vegetables before serving them with the main course.

  • By the way, I gave your scalloped potatoes a trial run.

    Blog text (20)
  • I'm gonna get to the scalloped potatoes.

  • It's gonna be weird without her criticizing my scalloped potatoes.

  • And these scalloped potatoes are freakishly amazing!

    Blog text (26)
  • She sat calmly at the table, scraping up the last of the atomic yellow sauce from her scalloped potatoes.

    Fiction book (1995)
  • I have recently rediscovered scalloped potatoes after not making them for a few years—so easy and delicious.

    Blog text (26)
  • Rosa's contribution of roast chicken, scalloped potatoes, and a bean and onion casserole was warming in the oven.

    Fiction book (1994)
  • It was served with scalloped potatoes, and the whole entrée was an unexpected, good combination.

    Blog text (11)
  • Scalloped potatoes resting in milk, pools of oleo making indentations in the oval slices.

    Fiction book (1991)

Synonyms

to escallop
vsto scallop
  • Archaic
9.4

To bake food in a creamy sauce with a breadcrumb topping

is the same in meaning but is an alternate spelling used historically

Compounds

2 3.4

A large sea animal with a shell that people eat for its tender meat

1 3.7

A small edible shellfish with sweet, tender meat from shallow coastal waters

A fan-shaped shell with lines from the middle to the edge often used as a symbol

4.9

A large edible sea clam that lives in cold Atlantic waters

Surface Forms

scallop infinitive
scalloped past
scalloped past participle
scalloping present participle
scallops third person singular

Etymology

A helpful way to remember scallop (to bake in sauce) is that cooks often baked small slices or shellfish in cream or sauce, sometimes in shells, so 'scallop' became the name for that kind of baked dish.