| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Shellfish | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #240 Date: Mon, 02 Sep 96 19:58:46 -0300 From: "Patricia Lange" <patlange@eznet.net>
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