Baked Scallops aux Herbes
Author: Epicurus.com Kitchens
Ingredients
  • 3 pounds scallops, sea or bay
  • 4 Tablespoons butter
  • 1/4 Cup dry white wine
  • 1/2 Cup parsley, fresh; firmly packed (1/4 Cup minimum)
  • 5 Tablespoons chives; snipped
  • 1 garlic clove, minced
  • 6 shallots; peeled
  • 2 teaspoons basil
  • 1 teaspoon salt
  • pepper
Instructions
  1. Wash and drain scallops.
  2. If using large sea scallops, cut each into 2 or 3 equal slices.
  3. Divide scallops among 8 individual ramekins or a 13-inch gratin dish.
  4. Melt butter, mix with wine.
  5. Mince parsley and chives together.
  6. Set aside 1 Tablespoon, stir rest into butter mixture.
  7. Add seasonings, pour over scallops and cover with foil.
  8. The scallops can be prepared up to 4 hours in advance, refrigerated.
  9. Preheat oven to 425 degrees. Bake ramekins 10 minutes, gratin dish 20-25 minutes or until scallop liquid froths. Watch carefully; overcooked scallops are tough.
  10. Sprinkle with reserved parsley mixture.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/baked-scallops-aux-herbes/9114/