Baked Scallops Aux Herbes

June 7, 2019

Baked Scallops Aux Herbes

By Chef K.T. Murphy

Ingredients:

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Picture by Judy Kelly on Pinterest.com

3 lb scallops, sea or bay

4 tablespoon butter

1/4 cup dry white wine

1/2 cup parsley, fresh; firmly packed (1/4 cup mi

5 tablespoon chives; snipped

1 garlic cloves, minced

6 shallots; peeled

2 teaspoon basil

1 teaspoon salt

1 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 425F.

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.

All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

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