Scallops on Toast

• 1 1/2 ounces shallots
• 1 1/2 teaspoons butter
• 4 slices thin white bread
• 1 cup dry white wine
• 10 ounces bay scallops with their juices
• 3 generous dashes Worcestershire sauce
• 18 teaspoon salt if desired
• Freshly ground pepper to taste

1. Mince shallots, and saute in butter in hot heavy skillet.
2. Toast the bread.
3. When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
4. Cut the crusts from the bread and cut each slice in half to form triangles.
5. Arrange them on two dinner plates.
6. When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook.
7. They are ready when they have just turned white.
8. Add the Worcestershire, salt if needed and pepper.
9. Spoon with all the juices over the toast and serve.

shallots, butter, thin white bread, white wine, generous dashes, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11584 (may not work)