Ingredients

1/3 cup bottled clam juice

3 tbsp unsalted butter

2 tbsp chili sauce

1 tbsp Worcestershire sauce

4 tsp gin

½ tsp sweet paprika

2 dashes celery salt

1 dash Tabasco sauce

½ pound bay scallops, or sea scallops cut up if large

½ 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 Tabasco; 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 without 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.