Ingredients
1 melted butter -- as needed
1 fresh parsley -- chopped
12 jumbo scallops -- halved
1 widthwise
1 sauce --
1 cup water
1/4 lemon -- juiced
1 cup chardonnay
1 tbsp butter
2 tsp honey
1 pinch salt
1/2 clove garlic -- diced
1 cornstarch -- dissolved in
1 water
Directions
In small saucepan, combine water, wine, juice, butter, honey with
peppers and garlic. Place over medium heat; reduce to almost half,
stirring frequently. Add cornstarch solution to thick to taste.
Remove from heat; keep warm.
Grill scallops over hot coals, brushing frequently with melted
butter. Cook to taste. Remove scallops from grill. Place 6 scallop
halves on each plate. Pour citrus sauce over scallops and garnish
with parsley.
Recipe By : Henry Yang, Chef, Fortune Cookie Restaurant,
Temecula, CA
From: Date:
Servings: 4 servings
Citrus Grilled Jumbo Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Grilling; Scallop; Seafood
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, at least as far back as the ancient Egyptians, and maybe further still. Having said that, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times there were two recipe books which date from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the rich people of that period. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Citrus Grilled Jumbo Scallops recipe.
