2 tbsp unsalted oleo (1/4 stick)
1 1/2 lb bay scallop
2/3 cup dry vermouth
1 tbsp lemon juice
1/2 tsp finely grated lemon peel
1/4 cup chopped fresh dill or
1/2 tsp dried dillweed
1/4 tsp freshly ground pepper
Directions
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray.
Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until
Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until
Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The
Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet &
Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve
Immediately.
Servings: 4 servings
Bay Scallops With Lemon & Dill Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Scallop; Seafood; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into ancient history, certainly as far as the Egyptians, and possibly even further than that. Having said that, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians are a few clay tablets in the Sumerian language which recount the baking 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. Much later, in Roman times a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius tells us how the ancient Romans used a wide range of spices and herbs, including some familiar names for example basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new culinary innovations caused a surge in manuscripts on cooking, most of which are now in private cookery archives. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes of their peers. The TV revolution brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Bay Scallops With Lemon & Dill recipe.
