Sherried Bay Scallops With Dried Cranberries

• 4 slices white bread, crust removed
• 2 teaspoons minced red onion
• 2 tablespoons unsalted butter
• 1 tablespoon almond sherry (or cooking sherry)
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup dried cranberries
• 1/2 pound bay scallops (do not drain)
• chive spears for garnish
• salt (optional)

1. Melt 1 tablespoon butter. Generously brush muffin cups with some butter and press bread slices onto bottom and up side of cups. Brush with remaining melted butter and toast until golden, about 10 minutes
2. Saute onion in 1 tablespoon butter in a 10-inch skillet over medium low heat, stirring until soft but not brown. Add sherry and cook until almost evaporated. Lightly salt scallops (if desired) and add, with juices, to skillet. Sprinkle dried cranberries over cooking scallops and simmer, gently turning and stirring scallops until cooked through, about 2 minutes. Be careful not to overcook. Serve over toast cups garnished with chive spears.

white bread, red onion, unsalted butter, almond sherry, worcestershire sauce, cranberries, bay scallops, chive, salt

Taken from www.epicurious.com/recipes/member/views/sherried-bay-scallops-with-dried-cranberries-50124395 (may not work)