SCALLOP PAN ROAST
Steps:
- 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.
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James Powell
[email protected]I'm not a big fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the flavors were delicious.
Scott Carey (dctharula darylanointed1)
[email protected]This recipe was a disaster! The scallops were rubbery and the sauce was bland.
Jessie Crow
[email protected]The scallops were a bit overcooked, but the flavors were still good.
Thusego Raserati
[email protected]These scallops were amazing! So easy to make and packed with flavor. I served them over rice and it was a perfect meal.
alvin Boyd
[email protected]This scallop pan roast was a hit with my family! The scallops were cooked perfectly, and the combination of flavors was amazing. I loved the crispy bits of pancetta and the pop of freshness from the lemon. I will definitely be making this dish again.