Baked scallops aux herbes
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | pounds | Scallops, sea or bay |
4 | tablespoons | Butter |
¼ | cup | Dry white wine |
½ | cup | Parsley, fresh; firmly packed (1/4 cup minced) |
5 | tablespoons | Chives; snipped |
1 | Garlic cloves, minced | |
6 | Shallots; peeled | |
2 | teaspoons | Basil |
1 | teaspoon | Salt |
Pepper |
Directions
Wash and drain scallops. If using large sea scallops, cut each into 2 or 3 equal slices. Divide scallops among 8 individual ramekins or a 13-inch gratin dish.
Melt butter, mix with wine
Mince parsley and chives together. Set aside 1 TBL, stir rest into butter mixture. Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance, refrigerated.
Preheat oven to 425^. Bake ramekins 10 minutes, gratin dish 20-25 minutes or until scallop liquid froths. Watch carefully--overcooked scallops are tough.
Sprinkle with reserved parsley mixture.