escallop

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

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

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

bake in a sauce, milk, etc., often with breadcrumbs on top