Part 83

Scalled (?), a. Scabby; scurfy; scall. [Obs.] "With scalled brows black." Chaucer.

Scalled head. (Med.) See Scald head, under Scald, a.

Scal"lion (?), n. [OF. escalone, eschaloingne, L. caepa Ascalonia onion of Ascalon; caepa onion + Ascalonius of Ascalon, fr. Ascalo Ascalon, a town in Palestine. Cf. Shallot.] 1. (Bot.) A kind of small onion (Allium Ascalonicum), native of Palestine; the eschalot, or shallot.

2. Any onion which does not "bottom out," but remains with a thick stem like a leek. Amer. Cyc.

Scal"lop (?; 277), n. [OF. escalope a shell, probably of German or Dutch origin, and akin to E. scale of a fish; cf. D. schelp shell. See Scale of a fish, and cf. Escalop.] [Written also scollop.] 1. (Zoöl.) Any one of numerous species of marine bivalve mollusks of the genus Pecten and allied genera of the family Pectinidæ. The shell is usually radially ribbed, and the edge is therefore often undulated in a characteristic manner. The large adductor muscle of some the species is much used as food. 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. Called also fan shell. See Pecten, 2.

The common edible scallop of the Eastern United States is Pecten irradians; the large sea scallop, also used as food, is P. Clintonius, or tenuicostatus.

2. One of series of segments of circles joined at their extremities, forming a border like the edge or surface of a scallop shell.

3. One of the shells of a scallop; also, a dish resembling a scallop shell.

Scal"lop, v. t. [imp. & p. p. Scalloped (?); p. pr. & vb. n. Scalloping.] 1. To mark or cut the edge or border of into segments of circles, like the edge or surface of a scallop shell. See Scallop, n., 2.

2. (Cookery) To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.

Scal"loped (?), a. 1. Furnished with a scallop; made or done with or in a scallop.

2. Having the edge or border cut or marked with segments of circles. See Scallop, n., 2.

3. (Cookery) Baked in a scallop; cooked with crumbs.

Scalloped oysters (Cookery), opened oysters baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter. This was at first done in scallop shells.

Scal"lop*er (?), n. One who fishes for scallops.

Scal"lop*ing, n. Fishing for scallops.

Scalp (sklp), n. [Cf. Scallop.] A bed of oysters or mussels. [Scot.]

Scalp, n. [Perhaps akin to D. schelp shell. Cf. Scallop.] 1. That part of the integument of the head which is usually covered with hair.

By the bare scalp of Robin Hodd's fat friar, This fellow were a king for our wild faction!

Shak.

2. A part of the skin of the head, with the hair attached, cut or torn off from an enemy by the Indian warriors of North America, as a token of victory.

3. Fig.: The top; the summit. Macaulay.

Scalp lock, a long tuft of hair left on the crown of the head by the warriors of some tribes of American Indians.

Scalp, v. t. [imp. & p. p. Scalped (?); p. pr. & vb. n. Scalping.] 1. To deprive of the scalp; to cut or tear the scalp from the head of.

2. (Surg.) To remove the skin of.

We must scalp the whole lid [of the eye].

J. S. Wells.

3. (Milling) To brush the hairs or fuzz from, as wheat grains, in the process of high milling. Knight.