*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.
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|Serving Size: 1 Appetizer (226g)|
|Recipe Makes: 4|
|Calories from Fat: 659 (82%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 45.2g||226 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 225.6mg||69 %|
|Sodium 384.3mg||13 %|
|Potassium 429.9mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.9g|
|Protein 23.8g||34 %|
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Calories per serving: 800
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