Baked Scallops Aux Herbs

Baked Scallops Aux Herbs

By Chef K.T. Murphy

Ingredients:

3 lb scallops, sea or bay

seashells in a bag
Photo by julie aagaard on Pexels.com

4 tablespoon butter
1/4 cup dry white wine
1/2 cup parsley, fresh; firmly packed (1/4 cup separate)
5 tablespoon chives; snipped
1 garlic cloves, minced
6 shallots; peeled
2 teaspoon basil
1 teaspoon salt
1 teaspoon pepper

chefmurphbanner

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-logo-2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.