2 tbsp chopped shallot
2 tbsp butter
1 cup dry white wine
1 cup heavy cream
2 cup milk (not skim or 2%)
3 tbsp snipped chives
1 lb scallops or
1/2 lb scallops and **
1/2 lb lobster meat **
1 tsp white pepper (or to taste)
Directions
Contributed to the echo by: Janice Norman Originally from: the Sea
view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan
saute shallots in butter, add wine; boil. Lower heat and simmer 2
min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir
until hot. Do not boil. salt and white pepper. Serve. prep time 30 -
45 min.
**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate
slightly.
Servings: 4 servings
Bay Scallop Stew Recipe brought to you by Recipe Ideas
Categories: Scallop; Soup; Stew
The History of Recipes
We can follow the history of `recipes` way back into history, in truth as far back as ancient Egypt, and potentially, even further back. Having said that, in the main part, these early recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe found, according to historians are some clay tablets in ancient 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 having made drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef describes how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new foods and spices caused an explosion in publications on food, most of which are now in private libraries. For the centuries that followed, the rich and powerful families of Europe tried to offer the most exotic meals, and as a result the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cookery publications are starting to become popular mostly due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Bay Scallop Stew recipe.
