Scallops with Garlic, Ginger & Chives
recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the oldest
of whom is eighty-six and the youngest is thirteen,
who collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
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
you use the larger sea scallops, halve or quarter
scallops under running cold water. Drain and
toss with lemon juice.
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.
ready and buttered 4 individual coquille dishes
or a medium gratin dish. Place scallops, along
with butter-ginger juices into dish; spread
with bread crumbs, chives and, lastly, the Parmesan.
dish 5" below broiler element and broil just
to melt cheese and lightly toast crumbs, 3 to
5 minutes. Serve at once.
Nancy Enright's Canadian Herb Cookbook,