Pan Roast Recipe – Eats Now

Name: Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 cup bottled clam juice; 3 tbsp unsalted butter; 2 tbsp chili sauce; 1 tbsp Worcestershire sauce; 4 tsp gin; 1/2 tsp sweet paprika; 2 dashes celery salt; 1 dash Tabasco sauce; 1/2 pound bay scallops, or sea scallops cut up if large; 1/2 cup heavy cream; 3/4 cup whole milk; 2 slices toast

Servings: persons

1/3 cup bottled clam juice
3 tbsp unsalted butter
2 tbsp chili sauce
1 tbsp Worcestershire sauce
4 tsp gin
1/2 tsp sweet paprika
2 dashes celery salt
1 dash Tabasco sauce
1/2 pound bay scallops, or sea scallops cut up if large
1/2 cup heavy cream
3/4 cup whole milk
2 slices toast

1
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
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
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup bottled clam juice, 3 tbsp unsalted butter, 2 tbsp chili sauce, 1 tbsp Worcestershire sauce, and more.

Yes, Pan Roast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roast

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