How to pronounce “scallop” in English

Delicious scallops. Delicious scallop dish.

But scallops don't really come from Florida.

Especially scallops.

Raw scallops.

Another one is a scallop.

And this is a scallop.

do not take scallops from this boat.

It's not scalloped down the side.

And there was the scallops.

It's a scallopini of veal, very thin, flour, eggs, seasoned bread crumbs, fried until it was crisp.

I hate when it's like a scallop of vanilla sauce.

This might come in a scallop or a crab shell on top of the seafood platter.

They had the shells and the scallop guts in them.

Because anybody can make a nice scallop, but show me something I've never seen before.

If you try to un-stick a scallop, especially the dayboats and the Taylor Bays, the small ones, if the pan's no good, it's going to just shred up.

It's when you add salmon or scallops or something to a pan that's cold and you add oil to the cold pan and then heat it

And it has the texture similar to a scallop.

we knew that a particular boat was going out and scallop dredging at night, during the winter, when all the regulators' vessels were all tucked up

I'm washing out guts out of a scallop bucket on Christmas Eve in Nantucket.

Scallops.

And there was one guy that was like cooking some scallops, and he turned around and he was smiling.

I think people get scared when they cook scallops and fish in a pan.

You like scallops?

could see was its broad leaves like green hearts with scalloped edges Mercy

sign, "Fresh scallops."

Again, if you're eating scallops all the time, you will know, oh, it's not a scallop.

So there's a recipe, a scallop recipe, that is made out of oyster mushrooms that is similar to how I felt when I grew up

And Dave campaigned for nearly 25 years to protect Lyme Bay from scallop dredging, which was basically turning the rocky

In the '70s, it got so bad that scallop was going to be extinct.

By the way, if you eat great scallop, fresh scallop, it's amazing.

And I thought, he's cooking the scallops, and the vibration of the pan is going up his arm and making him smile, because he loves it so much.

That gentleman cooking the scallops still works with me, 17 years later.

But when we did it for the book I wanted everybody to see the pretty scalloped edges of the cookies.

And unfortunately, a lot of scallops are covered in this product called TSP.

But to be honest in a restaurant when we're cooking fish and scallops, it's 70% cooked on one side.

I wanna get some beautiful scallops here.

angle the fat down this side and we're gonna put the scallops, cut side down first in that lovely fat there, the smoky bacon fat.

Scallops and lentils, crispy bacon, a little creme fraiche.

You know, "day boat diver sea scallops seared with," you know, and then they'll tell you

It looks, it tastes, it feels like a scallop.

They're little tube-building worms, and the largest animal here you see is a scallop.

It's not waterlogged, so they charge more for day boat scallop.

It's a scallop dish.

and the wave action will turn the -- they carve the tongue of the glacier into kind of a scallop pattern from the -- kind of like the waves kind of

But again, it delivers that experience and what you associate eating scallops-- what it's like.

For example, there was a recipe where you made scallops out of mushrooms, which was really awesome and tasted great.

And they take these king oyster mushrooms, and they taste and feel like scallops.

I said, well, why do scallops have so many eyes?

And when you add the oil to a hot pan, your seasoned piece of salmon or scallops, when you add it to the pan, will