Yield: 1 Servings
|3 pounds||Scallops, sea or bay|
|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|
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.