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| Recipe Categories >> Seafood |
Scallop Pan Roast |
INGREDIENTS |
1/3 cup bottled clam juice
3 tablespoons unsalted butter
2 tablespoons chili sauce, preferably Heinz
1 tablespoon Worcestershire sauce
4 teaspoons gin
1/2 teaspoon sweet paprika
2 dashes celery salt
1 dash Tabasco sauce
1/2 pound bay scallops, or sea scallops cut up if large
1/2 cup heavy cream
3/4 cup whole milk
2 slices toast |
METHOD |
1. In a heavy saucepan over low heat, combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and Tabasco; 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 without 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. |
NOTE |
Yield: 2 servings
From nytimes.com, January 2, 2008 |
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