(Gıda) Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour, sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce
To bake with a sauce in a casserole The food may either be mixed or layered with the sauce Score To cut slits through the outer surface of food before cooking, to tenderize, or to make a decorative pattern To cut slits partway through the outer surface of foods Often used with meat Sear To brown meat quickly on all sides, with high heat, to seal in the juices Shred To make long narrow strips of food with a food processor or a grater
Any of various marine bivalve molluscs of the family Pectinidae which are free-swimming
One species (Vola Jacobæus) occurs on the coast of Palestine, and its shell was formerly worn by pilgrims as a mark that they had been to the Holy Land
edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces