Baked scallops aux herbes
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Baked scallops aux herbes
  Scallops    Shellfish  
Last updated 6/12/2012 1:06:23 AM. Recipe ID 31851. Report a problem with this recipe.
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      Title: Baked scallops aux herbes
 Categories: Shellfish
      Yield: 1 Servings
 
      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. 




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Recipe ID 31851 (Apr 03, 2005)

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