Bay Scallops With Almonds

• 1 c. dry white wine (preferably Chardonnay)
• 1/2 c. fish stock or clam juice
• 2 c. heavy cream
• salt and freshly ground white pepper to taste
• 2 Tbsp. unsalted butter
• 1 1/2 lb. bay scallops, cleaned if necessary
• 1/4 c. snipped fresh chives
• 1/2 c. blanched sliced almonds, toasted
• 4 sprigs fresh chives (for garnish)

1. In a medium size saucepan, combine the wine and fish stock or clam juice.
2. Bring to a simmer over high heat, cooking until reduced to 1/2 cup, about 6 minutes.
3. Add the cream and cook until thickened to coat the back of a spoon, about 10 minutes.
4. Salt and pepper to taste.
5. Remove from heat.
6. In a large nonstick skillet, heat the butter over high heat.
7. Add the scallops and cook until browned and well-seared, about 2 minutes.
8. Stir scallops and finish cooking until slightly firm, about one minute, depending on the size.
9. Season with salt and pepper to taste.
10. Transfer to a colander to drain.
11. Add the scallops to the sauce, mixing to coat. Spoon the scallops into the center of the serving plates.
12. Top with chives and almonds.
13. Position the garnish chives into the top of the scallop mound and serve immediately.
14. Makes 4 servings.

white wine, fish stock, heavy cream, salt, unsalted butter, bay scallops, fresh chives, almonds, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603389 (may not work)