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Ingredients
- 3 lb Scallops, sea or possibly bay
- 4 Tbsp. Butter
- 1/4 c. Dry white wine
- 1/2 c. Parsley, fresh, firmly packed (1/4 c. chopped)
- 5 Tbsp. Chives, snipped
- 1 x Garlic cloves, chopped
- 6 x Shallots, peeled
- 2 tsp Basil
- 1 tsp Salt Pepper
Directions
- Wash and drain scallops. If using large sea scallops, cut each into 2 or possibly 3 equal slices. Divide scallops among 8 individual ramekins or possibly a 13-inch gratin dish.
- Heat butter, mix with wine
- Mince parsley and chives together. Set aside 1 Tbsp., stir rest into butter mix. Add in seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hrs in advance, refrigerated.
- Preheat oven to 425^. Bake ramekins 10 min, gratin dish 20-25 min or possibly till scallop liquid froths. Watch carefully-overcooked scallops are tough.
- Sprinkle with reserved parsley mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1538g | |
| Calories 1676 | |
| Calories from Fat 501 | 30% |
| Total Fat 56.69g | 71% |
| Saturated Fat 30.31g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 571mg | 190% |
| Sodium 2539mg | 106% |
| Potassium 4703mg | 134% |
| Total Carbs 38.14g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.4g | 1% |
| Protein 230.45g | 369% |
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