Akademik

/koh keel" saonn zhak", zhahk"/; Fr. /koh kee yeu saonn zhannk"/, French Cookery.

an appetizer of minced scallops in a wine and cream sauce topped with grated cheese and browned under a broiler: usually served in scallop shells.

[ < F: scallops, lit., St. James shells, after the scallop shells worn as badges by pilgrims to shrines of St. James; see COQUILLE]