** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. If using large sea scallops, cut each into 2 or 3 equal slices.
3. Divide scallops among 8 individual ramekins or a 13-inch gratin dish.
4. Melt butter, mix with wine Mince parsley and chives together.
5. Set aside 1 TBL, stir rest into butter mixture.
6. Add seasonings, pour over scallops and cover with foil.
7. The scallops can be prepared up to 4 hours in advance, refrigerated.
8. Preheat oven to 425 F. Bake ramekins 10 minutes, gratin dish 20-25 minutes or until scallop liquid froths.
9. Watch carefully--overcooked scallops are tough.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Butter, Sulfites, Garlic, Scallops allergies.