This is a print preview of "Baked Scallops Aux Herbes" recipe.

Baked Scallops Aux Herbes Recipe
by Global Cookbook

Baked Scallops Aux Herbes
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 1


  • 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.