• Baked Scallops Aux Herbes

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

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