Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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