Scallops with Garlic, Ginger & Chives
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bay scallops
|
|
| ½ |
lemon
juice only |
*
|
|
| ¼ | cup |
butter, unsalted
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | large |
garlic cloves
peeled, chopped |
*
|
| 1 | teaspoon |
ginger
chopped |
|
| ¼ | cup |
bread crumbs
fresh |
|
| 1 | tablespoon |
chives
|
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bay scallops
|
|
| 0.5 | each |
lemon
juice only |
*
|
| 59 | ml |
butter, unsalted
|
|
| 5 | ml |
vegetable oil
|
|
| 1 | large |
garlic cloves
peeled, chopped |
*
|
| 5 | ml |
ginger
chopped |
|
| 59 | ml |
bread crumbs
fresh |
|
| 15 | ml |
chives
|
|
| 59 | ml |
Parmesan cheese
|
|
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 inch below broiler element and broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes.
Serve at once.
