Baked Scallops Aux Herbes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Scallops, sea or bay
4 tbsp: Butter,
1/4 cup: Dry white wine,
1/2 cup: Parsley, fresh, firmly packed (1/4 cup minced)
5 tbsp: Chives, snipped
1: Garlic cloves, minced
6: Shallots, peeled
2 tsp: Basil,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Shellfish