1 tbsp olive oil
1 medium garlic clove, chopped fine
3/4 lb bay scallops
1/4 medium red bell pepper, diced
1/4 medium green bell pepper, diced
1/4 medium yellow bell pepper, diced
1/2 cup rich, salt-free fish stock
1/4 cup dry white wine
2 tsp cornstarch
1/4 cup finely shredded fresh basil leaves
2 tbsp toasted pine nute
1 freshly ground black pepper
1 cooked pasta-thin strands
Directions
In a large skillet, heat the oil with the garlic over moderate-to-high
heat. When the garlic sizzles, add the scallops and saute just until
they firm up slightly, about 30 seconds. then add the peppers and
saute about 1 minute more.
Stir in the fish stock. In a small cup or bowl, stir the cornstarch
into the wine until it dissolves, then stir that mixture into the
ingredients in the skillet. Simmer until the sauce begins to thicken
slightly, about 1 minute. Then stir in the basil and pine nuts and
spoon over cooked pasta. Season to taste with black pepper.
Servings: 4 servings
Bay Scallop Saute Recipe brought to you by Recipe Ideas
Categories: Scallop
The History of Recipes
Written recipes as a concept can be traced back into the distant past, in truth as far as the early Egyptians, and possibly even further than that. Having said that, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient Romans made use of many different aromatic flavours, including a few you will know like thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new spices and herbs led to an explosion in publications on food, many of which are now in private cookery archives. Over the succeeding few hundred years, the powerful families of Europe tried to lay on the most exotic banquets, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications were increasing in popularity due to more people being able to read, people having more free time and a general increase in wealth. The TV revolution brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Bay Scallop Saute recipe.
