Interglot - "scallop" translated from English to French

Summary

English to French: more detail...

scallop:
- coquille
Wiktionary:
- scallop → coquille Saint-Jacques, pétoncle, escalope, homard
- scallop → échancrer
- scallop → coquille Saint-Jaques, coquille Saint-Jacques, coquillage, gratiner

English

Detailed Translations for scallop from English to French

Noun	Related Translations	Other Translations
coquille	scallop; shell; wrapper	hull; husk; shell
-	crenation; crenature; crenel; crenelle; cutlet; escallop; scollop
Verb	Related Translations	Other Translations
-	escallop; scollop

edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions¹
thin slice of meat (especially veal) usually fried or broiled¹
edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces¹
one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.)¹
shape or cut in scallops¹
- scallop the hem of the dress¹
fish for scallops¹
form scallops in¹
- scallop the meat¹
bake in a sauce, milk, etc., often with breadcrumbs on top¹
decorate an edge with scallops¹
- the dress had a scalloped skirt¹

scallop

noun

scallop

noun

verb

tailler en forme de croissant, de portion de cercle, en parlant des étoffes, de la toile, du cuir, du bois, etc.
- échancrer → scallop

Cross Translation:

From	To	Via
• scallop	→ coquille Saint-Jaques	↔ jakobsschelp — een mosselachtig schelpdier
• scallop	→ coquille Saint-Jacques	↔ Jakobsmuschel — Zoologie: zwei zweischalige Muschelarten der Gattung Pecten (Mittelmeerpilgermuschel und große Pilgermuschel), welche wegen ihrer langgezogenen Streifen und Strahlen auch Kammmuschel oder Strahlenmuschel genannt werden
• scallop	→ coquillage	↔ Muschel — Wassertier mit zweiklappiger Schale (Stamm Mollusca, Klasse Bivalvia)
• scallop	→ gratiner	↔ überbacken — etwas kurz, oberflächlich backen, meist mit einer bestimmten Zutat (z.B. Käse) bedeckt