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Escallop: meaning, definitions and examples

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escallop

 

[ ɛˈskæl.əp ]

Noun
Context #1 | Noun

food preparation

An escallop is a thin slice of meat or fish that is usually coated in breadcrumbs and fried or baked. This culinary term comes from traditional methods of cooking, where the escallops are often served with various sauces. Escallops can be made from a variety of proteins, including chicken, veal, and seafood, allowing for diverse flavor profiles. They are often used in gourmet dishes and are popular in French cuisine.

Synonyms

cutlet, fillet, medallion

Examples of usage

  • The chef prepared a delicious chicken escallop.
  • We enjoyed buttery scallops for dinner.
  • She made a seafood escallop with a lemon butter sauce.

Translations

Translations of the word "escallop" in other languages:

🇵🇹 vieira

🇮🇳 स्कैलॉप

🇩🇪 Jakobsmuschel

🇮🇩 kerang

🇺🇦 гребінець

🇵🇱 małża

🇯🇵 ホタテ

🇫🇷 coquille Saint-Jacques

🇪🇸 vieira

🇹🇷 taraklı

🇰🇷 가리비

🇸🇦 محار

🇨🇿 svatojakubská mušle

🇸🇰 svätcovská mušľa

🇨🇳 扇贝

🇸🇮 školjka

🇮🇸 skelg

🇰🇿 кепшік

🇬🇪 კიბო

🇦🇿 dəniz qızılbalığı

🇲🇽 vieira

Word origin

The term 'escallop' originates from the French word 'escalope', which refers to a thin, flat piece of meat. This word is derived from the Latin 'scalupa', meaning 'shell', which is a nod to the technique of making the meat resemble a shell shape by flattening it. The practice of cooking thin slices of meat can be traced back centuries, especially in classical French cooking, where precision and presentation are paramount. Escallops became popular in various European cuisines, influencing the way meat and fish are prepared in kitchens around the world. Over time, the term has also been adapted in English culinary usage, solidifying its place in the lexicon of cooking terms.

Word Frequency Rank

At position #41,353, this word is among the less frequently used terms in English. While interesting to know, it's not crucial for most English learners unless needed for specific purposes.