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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Seafood Canadian Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice 4 Appetizers

INGREDIENTS

1 lb Small, fresh bay scallops*
1/2 Lemon, juice of
1/4 c Unsalted butter
1 t Oil
1 Garlic clove
peeled & finely chopped
1 t Finely chopped fresh ginger
1/4 c Fresh bread crumbs
1 T Fresh, snipped chives
1/4 c Freshly grated Parmesan

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 & Company, 1985.  Pg. 54.
ISBN 0-88862-788-2.  Electronic format by Cathy Harned.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 169
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 36mg
Sodium: 146.8mg
Potassium: 44mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: <1g
Protein: 3.5g


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