BAKED SCALLOPS AUX HERBES

      Title: BAKED SCALLOPS AUX HERBES
  Categories: Shellfish
       Yield: 1 Servings
  
       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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