| 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>
A Message from our Provider:
“Jesus: Gateway to the supernatural”