3/4 lb scallops, bay, washed
1 cup bread crumbs, fresh, fine
3 tbsp parsley, fresh, minced
1/2 tsp tarragon, dried
1/4 cup celery, minced
2 garlic, cloves, minced
28 oz artichoke bottoms, drained
1 (2-14 oz cans)
1 oil, canola, for brushing
1 on grill rack
Directions
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a
bowl. Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack,
brushed with oil, about 4 to 6 inches from heat source. Cover grill.
Cook stuffed artichokes for about 3 minutes or until scallops are
opaque. Using a long-handled spatula, transfer artichoke bottoms to
serving dish. Serve hot.
Servings: 8 servings
Artichoke Bottoms With Bay Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Scallop; Seafood; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, mostly, these early records were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of many different spices and herbs, including some that we all recognise for example bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, basil and rosemary. These new foods and tastes prompted a surge in books on cookery, the majority of which are kept safe in private collections. During the next few centuries, the rich families of the West strove to lay on the best banquets, and as a result chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 20th century, cooking publications were starting to become popular due to increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Artichoke Bottoms With Bay Scallops recipe.
