āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
escallop
/ÉskËÉËlÉp/
Escallop
01
āĻāĻ¸ā§āĻā§āĻ¯āĻžāĻ˛ā§āĻĒ, āĻŦāĻžāĻā§āĻ°ā§āĻ° āĻŽāĻžāĻāĻ¸ā§āĻ° āĻĒāĻžāĻ¤āĻ˛āĻž āĻā§āĻāĻ°ā§
thin slice of meat (especially veal) usually fried or broiled
02
āĻ¸ā§āĻā§āĻ¯āĻžāĻ˛āĻĒ, āĻļāĻžāĻŽā§āĻā§āĻ° āĻā§āĻ˛
edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
03
āĻ¸ā§āĻā§āĻ¯āĻžāĻ˛āĻĒ, āĻĒāĻžāĻāĻžāĻ° āĻāĻāĻžāĻ°ā§āĻ° āĻā§āĻ˛āĻ¸āĻ¯ā§āĻā§āĻ¤ āĻŽā§āĻ˛āĻžāĻ¸ā§āĻā§āĻ° āĻā§āĻā§āĻ¯ āĻĒā§āĻļā§
edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
to escallop
01
āĻ¸āĻ¸ā§ āĻŦā§āĻ āĻāĻ°āĻž, āĻĻā§āĻ§ āĻ āĻŦā§āĻ°ā§āĻĄāĻā§āĻ°āĻžāĻŽā§āĻŦāĻ¸ āĻĻāĻŋāĻ¯āĻŧā§ āĻŦā§āĻ āĻāĻ°āĻž
bake in a sauce, milk, etc., often with breadcrumbs on top
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
