Recipe - Baked Scallops Aux Herbes

3 pound Scallops, sea or bay
4 tablespoon Butter
One fourth cup Dry white wine
One half cup Parsley, fresh; firmly
packed (One fourth cup minced)
5 tablespoon Chives; snipped
1 Garlic cloves, minced
6 Shallots; peeled
2 teaspoon Basil
1 teaspoon Salt
Pepper

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 13inch
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 2025 minutes
or until scallop liquid froths. Watch carefullyovercooked scallops are
tough.

Sprinkle with reserved parsley mixture.
Posted to MMRecipes Digest V3 #240

Date: Mon, 02 Sep 96 19:58:46 0300

From: "Patricia Lange" patlange@eznet.net