Scallops With Garlic~ Ginger & Chives Recipe
Yield: 4 AppetizersRecipe by luhu.jp
Ingredients:
1 lbs: Small, fresh bay scallops*
1/2: Lemon, juice of
1/4 cup: Unsalted butter,
1 tsp: Oil,
1 large: Garlic clove, peeled & finely chopped
1 tsp: Finely chopped fresh ginger,
1/4 cup: Fresh bread crumbs,
1 tbsp: Fresh, snipped chives
1/4 cup: Freshly grated Parmesan,
Directions:
*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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Source from luhu.jp
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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Source from luhu.jp