3 lb scallops, sea or bay
4 tbsp butter
1/4 cup dry white wine
1/2 cup parsley, fresh, firmly packed (1/4 cup mi
5 tbsp chives, snipped
1 garlic cloves, minced
6 shallots, peeled
2 tsp basil
1 tsp salt
1 pepper
Directions
Wash and drain scallops. If using large sea scallops, cut each into
2 or 3 equal slices. Divide scallops among 8 individual ramekins or
a 13-inch gratin dish.
Melt butter, mix with wine
Mince parsley and chives together. Set aside 1 TBL, stir rest into
butter mixture. Add seasonings, pour over scallops and cover with
foil. The scallops can be prepared up to 4 hours in advance,
refrigerated.
Preheat oven to 425^. Bake ramekins 10 minutes, gratin dish 20-25
minutes or until scallop liquid froths. Watch carefully--overcooked
scallops are tough.
Sprinkle with reserved parsley mixture.
Servings: 1 servings
Baked Scallops Aux Herbes Recipe brought to you by Recipe Ideas
Categories: Fish; Scallop; Seafood; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into history, at least as far back into history as pharonic Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and parsley. As our culinary historical trip moves to more modern times there are some recipe books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is popular today, but rather recipes for the types of food prepared by the cooks of the nobility of that time. In the 15th century, the Crusaders brought back many foods and spices from the holy land, such as coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in books on cooking, many of which still exist in private collections. Over the next few centuries, the wealthy families of the West competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes of the day. By the arrival of the twentieth century, cooking books were in great demand, as a result of better eduction, people having more spare time and disposable income. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Baked Scallops Aux Herbes recipe.
