Scallops with Garlic, Ginger & Chives

This is the kind of dish that earns its keep at dinner parties. Tender bay scallops bathed in garlic-ginger butter, piled into individual shell-shaped coquilles, then finished under the broiler with a lacy parmesan crust. Serious restaurant energy from a pantry you probably already have.

The ginger is the twist that sets it apart from the usual coquille Saint-Jacques. It sharpens the sweet scallop flavor without overwhelming the butter, and pairs beautifully with fresh chives on top.

Two details make or break this. First, only cook the scallops briefly in the skillet, one to two minutes total. They’ll finish under the broiler, and overcooked scallops turn rubbery fast. Second, use fresh bread crumbs instead of dried; they toast golden instead of hard, and soak up the butter-ginger juices pooled underneath.

Serve straight out of the broiler while the cheese still bubbles, with crusty bread to swipe up the pan juices.

Chef Tips

• Pat scallops dry before tossing in lemon juice; wet scallops steam instead of searing.
• Pull the garlic before it browns or the butter turns bitter under the broiler.
• Buttered coquille dishes release cleanly and give that classic scallop-shell look on the plate.
• Watch the broiler closely; crumbs go from golden to scorched in under a minute.

Variations

• Swap bay scallops for halved sea scallops if bay aren’t available.
• Add a splash of dry vermouth to the butter before pouring in; adds lift.
• Top with gruyère instead of parmesan for a richer, nuttier crust.