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Recipe for :

Scallops with Garlic, Ginger & Chives

This 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.

Karen 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".


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.

Serves 4

Karen ( Ilyce )

Nancy Enright's Canadian Herb Cookbook, 1985