In France, it has been largely replaced by the word escalope.

In those days an escalope was doubtlessly always veal.

Traditionally, there was a difference between, say, an escalope and a paillard.

Shad, to be polite, ordered the veal escalope and ate a few bites.

The name "scallop" comes from the Old French escalope, which means "shell".

The typical sizes of an escalope used in the food industry range from 113 - 227 grams (4oz - 8oz).

The term escalope originated in France.

The name Wiener schnitzel refers strictly to a veal escalope prepared in the classic way.

However, it is a cutlet rather than an escalope, and it is traditionally cooked with its rib.

In the saltimbocca, the prosciutto layered over the veal escalope was excessively salty.

He beamed down at his own plate, then cast a glance of concern at hers, a plain grilled escalope with tomatoes.

"I'll have the escalope limone and spaghettini on the side, with clam sauce."

Some tagliatelli verdi came, and the wine, and then a delicious escalope.

The French escalope signified thin slices from difficult parts of an animal - chicken legs, for instance, boned, skinned and flattened.

It was the same during their dinner, a delicious meal--smoked salmon, pork escalope and a rich creamy dessert.

The dish is basically a veal sandwich with the escalope serving as the "bread" and the filling being ham and cheese.

A kitchen that gets so many things right couldn't seem to serve sauteed escalope of calf's liver with cardamom and lavender crust rare as ordered.

The entree hit was rahmschnitzel, consisting of a tender veal escalope in a succulent mushroom cream sauce.

This same decorative arrangement enlivened our escalope of veal del Puerto Santa Maria.

The veal Holstein, an escalope garnished with capers, anchovies and a fried egg, was, enthused my father, exactly as he remembered it.

Wiener Schnitzel (breaded veal escalope)

Though an escalope, not a cutlet, the tender veal was enhanced by a cascade of chopped fresh tomatoes and the balmy fragrance of garlic.

The tomato, pepper and mushroom sauce of pizzaiola was coarse and on the mundane side, but the veal escalope itself was top quality.

Then the capitan have rabo de toro and there is one polio and one escalope.

If your scallops are smaller, you can use two or three.

When hot, add the scallops and quickly brown on each side.

First, I considered some sort of rice with the scallops.

When scallops are done, place them on top of the greens.

Then the scallops were done, soon followed by the chicken.

Cook just until fish and scallops are done, five to eight minutes.

Turn the scallops, cover and continue cooking about 2 minutes more.

The site used to be famous for large rock scallops.

Turn the scallops and cook on the second side 1 minute or longer.

Cook the scallops about 2 minutes longer if you wish them well done.

When they lose all their eyes, scallops can grow them back within two months.

The band, like the scallops at dinner, will be local.

But not always available and very much worth looking for are Maine scallops.

Make sure the oil is well heated before you add the scallops.

"Five hundred will heat up the scallops very quickly," she said.

The scallops cook in about three minutes and must be served immediately.

Fifteen years later only 53 pounds of scallops were taken in.

He seems to enjoy our pleasure in the scallops, too.

When they are injured, scallops can grow their eyes again.

Place the scallops in a bowl, and add the milk.

Keep warm over very low heat while cooking the scallops.

Return scallops to the pan and cook 1 or 2 minutes longer.

And all my life I have known scallops as clams.

If you are using regular scallops, add them and heat for two additional minutes.

But from fall through winter and sometimes spring, true bay scallops can also be found.

The Scollop Shell (Pecten concentricus), used for card- racks and pin-cushions.

The potato cake is also known as a potato scollop in Western Australia, and both "potato scallop" and "potato fritter" are used in Queensland.

When hot, add the scallops and quickly brown on each side.

After a moment, add the scallops and return to high heat.

If your scallops are smaller, you can use two or three.

Cook just until fish and scallops are done, five to eight minutes.

He will also be involved in one of the projects on scallops.

In other words, by the time the French got there, the scallops were gone.

First, I considered some sort of rice with the scallops.

Then the scallops were done, soon followed by the chicken.

There are some other methods used by a few scallops.

The site used to be famous for large rock scallops.

Turn the scallops, cover and continue cooking about 2 minutes more.

Turn the scallops and cook on the second side 1 minute or longer.

The problem was that this time, she hadn't had scallops for dinner.

Bring the water to a boil again and add scallops.

If you're not, consider making the recipe with scallops instead.

"Five hundred will heat up the scallops very quickly," she said.

When scallops are done, place them on top of the greens.

Growth rate of scallops varies over time during the first 3 months.

Cook the scallops about 2 minutes longer if you wish them well done.

Can someone please explain why it's so hard to make a scallop?

If you are using regular scallops, add them and heat for two additional minutes.

"I think perhaps we should ask them where they get their scallops from," Barbara said.

They are a bargain and would also make a good stand in for the scallops.

But from fall through winter and sometimes spring, true bay scallops can also be found.