Scallop

Culinary definition of scallop:  Traditionally, to bake in a creamy sauce, underneath a topping of dried bread crumbs. Also, as taken from the French escallop, a rather small thin slice of meat or the action of slicing meat thinly.  Finally, a succulent marine bivalve with a beautiful fan-shaped shell.

C@H FOOD FOR THOUGHT
The most notable scalloped dish is likely of the potato variety (right) - a staple in North American and European kitchens.  But scalloped oysters, scalloped eggplant, scalloped ground beef and scalloped corn are wildly popular regional dishes as well.  Scalloping a dish involves layering ingredients with a creamy sauce - evenly distributing the deliciousness - then topping with a final thin layer of sauce, crumb topping optional, before baking. 

Scalloped dishes can emerge from the oven looking somewhat beige and uninteresting, so be sure to garnish with chopped chives, herbs or even a sprinkle of paprika.

✭ ✭ ✭ Crummy Advice.   If you opt for a dried crumb topping, consider increasing their moisutre level to the point of poultry stuffing, by tossing in broth before cooking. This helps prevent burning and imparts a lovely layer of chewiness between the crunchy uppermost layer and the creamy soft scalloped insides.

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