The name of this dish is in French, and when it is translated into English it means the Shell of St. James. It is not simply a shell, of course - there is food in the dish as well. The name refers to the emblem of St. James, which is the distinctively shaped scallop shell, from which the term "scalloped" comes, and is used as the name of both the shellfish, as well as the dish, by the French.
Scallop is used to refer to both the shellfish, a species of marine bivalve mollusc, as well as the meat that comes from it, which is specifically the white meat. There are many species of mollusc which are edible, and prized, and the scallop shell was in the past quite valuable.
To make the dish, the scallops are cooked in a sauce made from white wine and cream as a base, along with other ingredients such as cheese. The dish is often served in half of the scallop shell topped with cheese.
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