SCALLOP PAN ROAST

SCALLOP PAN ROAST image

Yield 2 bowls

Number Of Ingredients 12

1/3 cup clam juice
3 tablespoons unsalted butter
2 tablespoons chili sauce (heinz)
1 tablespoon Worcestershire sauce
4 tablespoons Gin
1/2 teaspoon paprika
2 dashes celery salt
1 dash tobasco sauce
1/2 pound bay scallops
1/2 cup heavy cream
3/4 cup whole milk
2 slices toast

Steps:

1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.