Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Small - fresh bay scallops*

  2. 1/2 Lemon - juice of

  3. 1/4 cup 49g / 1.7oz Unsalted butter

  4. 1 teaspoon 5ml Oil

  5. 1 teaspoon 5ml Garlic clove - - peeled and finely (large) chopped

  6. 1 teaspoon 5ml Finely chopped fresh ginger

  7. 1/4 cup 36g / 1 1/3oz Fresh bread crumbs

  8. 1 tablespoon 15ml Fresh - snipped chives

  9. 1/4 cup 59ml Freshly grated parmesan

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *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 and Company, 1985. Pg.

  2. . ISBN 0-88862-788-2.


Send feedback