1 1/2 lb sea scallops
3 tbsp dry sherry
3 tbsp teriyaki sauce
1 juice and zest of one lemon
1 tsp cornstarch
1 tbsp water
Directions
Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon
in a shallow dish. MArinate at least 2 hours or overnight in the
refrigerator. Remove the scallops from the marinade, remove the
marinade, and broil 3 inches from heat for 3 minutes. Keep warm while
you prepare the sauce. Dissolve the cornstarch in water. Bring the
reserved marinade to a boil and add the cornstarch in water. Return
to a boil and boil for 1 minute. Pour over the scallops and serve
over rice or serve as an appetizer with the sauce on the side for
dipping.
Servings: 6 servings
Light & Lemony Broiled Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Grilling; Scallop; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in truth as far into history as pharonic Egypt, and maybe even further. Interesting though that maybe, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics is a collection of clay tablets in Sumerian describing 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 tried it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. Aspicius informs us how the Romans made use of a wide range of aromatic flavors, including some that we all recognise for example basil, fennel and parsley. Later, we have some recipe books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals served to the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted an increase in cookery books, most of which are kept safe in private cookery archives. By the time we get to the 1900s, cooking books are in great demand, mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Light & Lemony Broiled Scallops recipe.
