Ingredients

1/3 cup clam juice

3 tablespoons unsalted butter

2 tablespoons chili sauce (heinz)

1 tablespoon Worcestershire sauce

4 tablespoons Gin

1/2 teaspoon paprika

2 dashes celery salt

1 dash tobasco sauce

1/2 pound bay scallops

1/2 cup heavy cream

3/4 cup whole milk

2 slices toast

Preparation

  1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer.

  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 until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer.

  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.