Pan Roast

• 1/3 cup bottled clam juice
• 3 tbsp unsalted butter
• 2 tbsp chili sauce
• 1 tbsp Worcestershire sauce
• 4 tsp gin
• 1/2 tsp 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

1. 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. 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. 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.

clam juice, butter, chili sauce, worcestershire sauce, gin, sweet paprika, salt, tabasco sauce, bay scallops, heavy cream, milk

Taken from www.epicurious.com/recipes/member/views/pan-roast-50079190 (may not work)