Scallops With Garlic, Ginger And Chives

1 lb small, fresh bay scallops*
1/2 lemon; juice of
1/4 cup unsalted butter
1 teaspoon oil
1 large garlic clove - peeled & finely chop; ped
1 teaspoon finely chopped fresh ginger
1/4 cup fresh bread crumbs
1 tablespoon fresh, snipped chives
1/4 cup 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 amedium 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 a t once.