Thursday, August 02, 2007

Manchego-Chive Scallops

Manchego-Chive Scallops

Sea Scallops (2 lb. for 4-6 people)
Olive Oil
1 Tbsp Butter, chopped or melted
1 tsp Fresh Chives, minced
2 Scallions, thinly sliced
1/4 cup Manchego Cheese, finely grated
Sea Salt and Pepper, freshly ground

Stir scallops into a bowl with lemon juice, olive oil, salt and pepper. While the scallops rest, prepare salad and light lemon dressing.

Combine butter, chives, scallions and cheese in a small mixing bowl.

Spread scallops on broiler pan, broil at 6" from flame for 5 minutes. Cover with cheese and chive mixture and broil for about 5 more minutes, checking and rotating pan at least once. Scallops should be light brown on top and opaque from top to bottom.

Another simple meal for a scorching-hot day.