| Scallops, Baked with Chives and Pimiento | Seafood |
|
1 lb. sea scallops,washed,drained and thoroughly patted dry
salt white pepper 6 tbsp. unsalted butter 5 large shallots,minced 1-5oz. jar pimiento,drained, patted dry and pureed |
2 tbsp. fresh lemon juice
1/2 tsp. salt 1/4 tsp. paprika freshly ground pepper 1/3 cup minced parslet leaves 2 tbsp. minced fresh chives |
Cut each scallop into thirds or quarters. Season lightly with salt and white pepper.Divide among 8 ramekins or shells and set on a baking sheet.
Melt butter in a small saucepan over high heat. Add shallots and cook 5 minutes. Add pimiento,lemon juice,salt, paprika and pepper. Combine parsley and chives and stir in 2/3 of mixture. Remove from heat and spoon about 1 1/2 tbsp. over each serving of scallops. Cover with foil.
(Scallops can be prepared to this point and refrigerated up to 8 hours ahead)
Preheat oven to 425F.. Position rack in lower third of oven. Bake just until liquid froths, about 10 to 12 minutes, watching carefully to prevent overcooking or scallops will be tough. Remove from oven and immediately discard foil. Sprinkle each serving with remaining parsley and chives.
Makes 8 servings.
Ann Price's recipe.