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.
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