*  Exported from  MasterCook  *
 
                   SCALLOPS WITH GARLIC, GINGER & CHIVES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Cheese/Eggs
                 Fish                             Harned 1994
                 Herb/Spice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Small, fresh bay scallops*
      1/2                Lemon -- juice of
      1/4   c            Unsalted butter
    1       t            Oil
    1       lg           Garlic clove
                         -- peeled & finely chopped
    1       t            Finely chopped fresh ginger
      1/4   c            Fresh bread crumbs
    1       tb           Fresh, snipped chives
      1/4   c            Freshly grated Parmesan
 
   *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 & Company, 1985.  Pg. 54.  ISBN 0-88862-788-2. Electronic
   format by Cathy Harned.
   Submitted By MARNI TUTTLE <TUTTLE@UG.CS.DAL.CA>  On    FRI, 5 JAN 1996
   113615 -0400
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving