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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Scallops Aux Herbes

Date Added: January 27, 2013


3 Pounds Scallops sea or bay
4 Tablespoons Butter (1/4 stick) cut into 6 pieces
1/4 Cup Dry White Wine or sweet Marsala wine; (up to 5)
1/2 Cup Parsley fresh firmly packed (1/4 cup minced)
5 Tablespoons Chives snipped
1 Unit Garlic minced
6 Unit Shallots peeled finely chopped
2 Teaspoons Basil crushed
1 Teaspoon Salt
1 Unit Pepper Bell,Large, Cut in strips
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1. Wash and drain scallops.

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.
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