1.4

kg

scallops

4

Tbs

butter

¼

cup

dry white wine

½

cup

fresh parsley

5

Tbs

chives; snipped

1

cloves

garlic; minced

6

large

spring onions; peeled

2

tsp

dried basil

1

tsp

salt

1

tsp

black pepper

1

Wash and drain scallops. If using large sea scallops, cut each into 2 or 3 equal slices. Divide scallops among 8 individual ramekin's or a 28cm gratin dish.

2

Melt butter, mix with wine.

3

Mince parsley and chives together. Set aside 1 tablespoon, 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.

4

Preheat oven to 220°C. Bake ramekin's 10 minutes, gratin dish 20-25 minutes or until scallop liquid froths. Watch carefully overcooked scallops are tough.

5

Sprinkle with reserved parsley mixture.