Baked Scallops Aux Herbes Recipe

• 3 lb Scallops, sea or possibly bay
• 4 Tbsp. Butter
• 1/4 c. Dry white wine
• 1/2 c. Parsley, fresh, firmly packed (1/4 c. chopped)
• 5 Tbsp. Chives, snipped
• 1 x Garlic cloves, chopped
• 6 x Shallots, peeled
• 2 tsp Basil
• 1 tsp Salt Pepper

1. Wash and drain scallops.
2. If using large sea scallops, cut each into 2 or possibly 3 equal slices.
3. Divide scallops among 8 individual ramekins or possibly a 13-inch gratin dish.
4. Heat butter, mix with wine
5. Mince parsley and chives together.
6. Set aside 1 Tbsp., stir rest into butter mix.
7. Add in seasonings, pour over scallops and cover with foil.
8. The scallops can be prepared up to 4 hrs in advance, refrigerated.
9. Preheat oven to 425^.
10. Bake ramekins 10 min, gratin dish 20-25 min or possibly till scallop liquid froths.
11. Watch carefully-overcooked scallops are tough.
12. Sprinkle with reserved parsley mix.

butter, white wine, parsley, chives, garlic, shallots, basil, salt pepper

Taken from cookeatshare.com/recipes/baked-scallops-aux-herbes-75610 (may not work)