Ingredients
8 tomatoes - large, ripe or
2 can roma tomatoes
1 lb scallops
1 tbsp garlic - chopped fine
1 tsp salr
1 lb dried penne
2 tbsp italian parsley
1/3 cup olive oil
1/4 tsp crushed chilli pepper
1 tsp lemon zest - grated
1/2 cup fresh basil leaves
4 tbsp parmesan cheese - grated
Directions
Drop tomatoes, briefly into boiling water to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds
about 1/4-inch thick and place in bowl with lemon rind. Saute garlic
in oil until pale golden and add the tomatoes, salt and hot pepper
flakes. Simmer for 5 minutes. Boil a large pot of water, add salt
and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook
scallops. Remove lid, stir in Parmesan and serve.
Servings: 4 servings
Penne With Smothered Scallops~ Tomato~ Basil Recipe brought to you by Recipe Ideas
Categories: Fish; Scallop; Seafood; Tomato
The History of Recipes
Written recipes as an idea can be observed far back into the far past, in truth as far into history as pharonic Egypt, and maybe further still. Interesting though that is, these, old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians are some tablets in ancient Sumerian 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 tried it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created some documents which described recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius tells us how the ancient Romans used a good variety of spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including rosemary and coriander. The introduction of these new culinary ideas was responsible for a surge in recipe publications, many of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and rich tried to offer the most extravagent meals, and as a result the best cooks and their recipe collections were much in demand. However, it was during the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes of the day. When we get to the twentieth century, cookbooks are starting to become popular mostly as a result of increased literacy, people having more leisure time and having more money. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Penne With Smothered Scallops~ Tomato~ Basil recipe.
