A recipe for Scallops with Garlic, Ginger and Chives. Follow the simple recipe instructions for Scallops with Garlic, Ginger and Chives shared by other home cooking experts.
Ingredients
1 lb. Small, fresh bay scallops*1/2 Lemon; juice of
1/4 c. Unsalted butter
1 Tsp. Oil
1 lg. Garlic clove, peeled and finely chopped
1 Tsp. Finely chopped fresh ginger
1/4 c. Fresh bread crumbs
1 Tbs. Fresh, snipped chives
1/4 c. Freshly grated Parmesan
*If you use the larger sea scallops, halve or quarter them.
Directions
Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready and buttered 4 individual coquille dishes or a medium gratin dish. Place scallops, along with butter-ginger juices into dish; spread evenly. Sprinkle with bread crumbs, chives and, lastly, the Parmesan. Place dish 5 below broiler element and broil just to melt cheese and lightly toast crumbs 3 to 5 minutes. Serve at once. From Nancy Enright's Canadian Herb Cookbook by Nancy Enright. Toronto: James Lorimer and Company 1985. Pg. 54. ISBN 0-88862-788-2. Electronic format by Cathy Harned. Submitted By MARNI TUTTLE On FRI 5 JAN 1996 113615 -0400.
