Scallop Pan Roast

1. Prepare the Broth

In a heavy saucepan over low heat, combine the clam juice, 2 tablespoons of unsalted butter, chili sauce, Worcestershire sauce, gin, sweet paprika, celery salt, and Tabasco sauce. Allow this mixture to come just to a simmer.

2. Cook the Scallops

Gently add the scallops to the saucepan and cook for about 30 seconds, ensuring no bubbles form in the sauce. If bubbles form, remove the pan from the heat briefly.

3. Add Cream and Milk

Incorporate the heavy cream and whole milk into the saucepan and warm the mixture until it is steaming, about 2 minutes, until the scallops turn opaque.

4. Serve over Toast

Place the slices of toast in bowls and pour the pan roast over them. Top with the remaining tablespoon of butter and serve immediately.