How To make Scallops with Garlic, Ginger and Chives
1 lb Small, fresh bay scallops*
1/2 Lemon; juice of
1/4 c Unsalted butter
1 ts Oil
1 lg Garlic clove
-- peeled & finely chopped 1 ts 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. 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.
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Find this scallop recipe on Allrecipes.co.uk:
This video shows you how to make a luxurious dish that's surprisingly easy to do. Scallops are lightly browned in butter, then combined with your favourite pesto, capers and cream. It's a rich and delicious result that takes literally minutes to prepare.
Serve these scallops in cream sauce as a starter or main course. They can be served with anything from a green salad to roasted asparagus, or for a heartier dish try serving them with the sauce over pasta or rice.
No scallops? You could easily make the same dish with prawns or a delicate whitefish, such as sole.
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Scallops (Miso Butter) Recipe | Recipes by Honest Japanese Cooking
Scallops recipe you can cook in easy steps.
Miso butter flavor.
You had purchased a container of miso paste, months ago and it’s still 90% full. Here is a recipe for you to use some of that.
Scallops, shrimp, chicken, pork, this same recipe will work with whatever.
——
ngredients:
Scallops 200 grams
Miso 1 tablespoon
Sake 1 tablespoon
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Butter 15 grams or more
Recipe:
1. First, let’s make the sauce. Combine MISO, SAKE, SOY SAUCE, SUGAR in a small bowl.
2. Grill scallops in a frying pan. I used boiled baby scallops. If you use raw medium size scallops, you want to use a bit of oil and cook one side for 3-4 minutes in medium heat. Then turn them, cook for another 1 minute.
3. If you have big scallops and are not sure if they are thoroughly cooked, pick the biggest one and cut it in half to check.
4. Then turn the heat to low, cool down the pan a bit and add the sauce. You are not looking for a caramelization. Thin down the sauce with water if necessary.
5. You may also cook scallops with just butter & soy sauce or butter & miso. If you use them both, in case your wife or girlfriend or children don’t like miso, you can just tell them it’s cooked in soy sauce.
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