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 | Garlic cloves, minced |
| 6 | Shallots; peeled |
| 2 teaspoons | Basil |
| 1 teaspoon | Salt |
| 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.