Baked Scallops with Oyster Cracker Crumbs
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
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
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.
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.