Baked Scallops Aux Herbes

Title:
Baked Scallops Aux Herbes

Yield:
1 Servings

Categories:
Shellfish




Ingredients:





     3 lb Scallops, sea or bay


     4 tb Butter


   1/4 c  Dry white wine


   1/2 c  Parsley, fresh; firmly


          -packed (1/4 cup minced)


     5 tb Chives; snipped


     1    Garlic cloves, minced


     6    Shallots; peeled


     2 ts Basil


     1 ts 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.


 Posted to MM-Recipes Digest V3 #240


 


 Date: Mon, 02 Sep 96 19:58:46 -0300


 


 From: "Patricia Lange"