Baked scallops aux herbes

Yield: 1 Servings

Measure 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 \N Garlic cloves, minced
6 \N Shallots; peeled
2 teaspoons Basil
1 teaspoon Salt
\N \N Pepper

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.

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