Baked Scallops Aux Herbes

3 lb scallops, sea or bay
4 tablespoon butter
1/4 cup dry white wine
1/2 cup parsley, fresh; firmly packed (1/4 cup mi
5 tablespoon chives; snipped
1  garlic cloves, minced
6  shallots; peeled
2 teaspoon basil
1 teaspoon salt
1  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.