Title: Scallops with garlic, ginger & chives
 Categories: Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice
      Yield: 4 Appetizers
 
      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.