Scallops with Garlic, Ginger and Chives



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Scallops with Garlic, Ginger and Chives

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

*If you use the larger sea scallops, halve or quarter them.

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.



Ingredients:

1 lb Small, fresh bay scallops*
1/2 Lemon; juice of
1/4 c Unsalted butter
1 ts Oil
1 lg Garlic clove
-- peeled & finely chopped
1 ts Finely chopped fresh ginger
1/4 c Fresh bread crumbs
1 tb Fresh, snipped chives
1/4 c Freshly grated Parmesan

Serves:

4 Appetizers 		 
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