Scallops With Garlic, Ginger And Chives

Recipe Ingredients

1 lb	454g / 16oz	Small - fresh bay scallops*
1/2		Lemon - juice of
1/4 cup	49g / 1.7oz	Unsalted butter
1 teaspoon	5ml	Oil
1 teaspoon	5ml	Garlic clove - - peeled and finely (large) chopped
1 teaspoon	5ml	Finely chopped fresh ginger
1/4 cup	36g / 1.3oz	Fresh bread crumbs
1 tablespoon	15ml	Fresh - snipped chives
1/4 cup	59ml	Freshly grated parmesan

Recipe Instructions

*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.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 54. ISBN 0-88862-788-2.

Source:
Travis Henderson II of Newport's Seafood, Dallas, TX

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