Baked Sea Scallops

ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients Baked Sea Scallops 1 1/2 pounds sea scallops 3 tablespoons butter 3 tablespoons dry white wine, room remperature or warmer 1 tablespoon Dijon mustard Preparation 1/4 cup chopped fresh parsley 2 tablespoons chives, snipped 1 garlic clove, minced 2 shallots, finely chopped salt & pepper to taste Divide scallops among 4 individual ramekins or a 10-inch gratin dish. Melt butter and mix with wine and mustard. Mix parsley and chives together, set aside two teaspoons and stir the rest into butter mixture.<br><br> Add seasonings, pour over scallops and cover with foil. The scallops can be prepared up to 4 hours in advance and refrigerated. Preheat oven to 375ºF.<br><br> Bake 15-25 minutes or until scallops liquid froths. Sprinkle with reserved parsley mixture. Serve immediately.<br><br> Ingredients

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