Preparation time: 10-15 min.
Duration: A total of 10-15 min.
Oven temperature: 225° C / 435° F
Can not be frozen
Serve as an appetizer with thin slices of lime or lemon and toasted baguette slices.
600 g [1,3 lb] scallops
75 g [2,65 oz] butter
2 small finely chopped shallots
1/2 clove crushed garlic
2 tablespoons chopped parsley
1 tablespoon chopped dill
1 teaspoon finely chopped chives
1 teaspoon finely chopped fresh tarragon or basil
coarsely ground white pepper
 It’s hard to get hold of fresh scallops in the shell, but frozen ones will do nicely. Thaw them and clean them if this is not already done. Let them dry off on kitchen paper. Butter 6 refractory cocottes or scallop shells.
 Melt the butter and fry the scallops for 4-5 minutes. until soft but they should not take color. Mix the crushed garlic and herbs and flavor the mixture with salt and pepper. Spread the mixture over the scallops in the shells/cocottes and cover with foil. All this can be done up to 4 hours in advance.
 Put the shells/cocottes in the oven for about 6-8 minutes, until the scallops are white and their flesh firm. But not too long, as they might get hard and dry. Remove from the oven and serve toasted baguette slices and thin slices of lime or lemon.