By: Lucy Waverman

A simple herbal dish with flavour that is a remarkable match with Sauvignon Blanc. If chervil is unavailable then use 2 tbsp (30 mL) chopped tarragon. Serve as a first course or add an extra scallop or two per person for a main course.

2 tbsp (30 mL) butter 
1 tsp (5 mL) chopped garlic 
¼ cup (60 mL) chopped chervil 
½ cup (125 mL) fresh bread crumbs 
Salt to taste 

2 tbsp (30 mL) butter 
8 jumbo scallops 
Salt and freshly ground pepper 
2 tbsp (30 mL) lemon juice 
2 tbsp (30 mL) chopped chervil 

1 Preheat oven to 450°F (230°C). 

2 Heat butter and garlic in small skillet over medium heat for 30 seconds. Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool. 

3 Heat butter in nonstick skillet over high heat to sear the scallops. Season scallops with salt and pepper and sear about 1 minute per side or until browned. Transfer scallops, along with browned butter, to an ovenproof baking dish and sprinkle with lemon juice. Scatter over crumbs. 

4 Bake for 4 to 5 minutes or until scallops are opaque and crumbs are golden. Serve at once with chopped chervil sprinkled over. 

Serves 4