Bay Scallops With Tomato-Chive Cream

• 16 oz. bay scallops, cleaned (this also works well with salmon fillets)
• 1 medium shallot
• 1 small garlic clove
• 1/2 c. parsley, loosely packed
• 1 can tomato sauce
• 1/2 c. heavy cream
• 4 Tbsp. butter
• 1/2 small lemon
• salt
• 1/2 c. snipped chives

1. Peel and mince the shallot and garlic.
2. Mince the parsley. In a small pan, combine the tomato sauce, heavy cream, shallot, garlic and parsley.
3. Bring mixture to a boil and simmer over low heat, about 2 minutes.
4. Whisk in butter, one tablespoon at a time. Squeeze in 1 teaspoon of lemon juice and 1/2 teaspoon of salt; stir in chives and parsley.
5. Cover and keep warm.
6. Adjust oven rack to middle position and heat oven to 400u0b0.
7. Put scallops in a baking pan and bake until just cooked, about 5 minutes.
8. Transfer scallops to warmed plates.
9. Spoon sauce over scallops and serve immediately.
10. Makes 4 appetizer servings.

bay scallops, shallot, garlic, parsley, tomato sauce, heavy cream, butter, lemon, salt, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245623 (may not work)