Scallops on Toast

1. 1

   Mince shallots, and saute in butter in hot heavy skillet.

2. 2

   Toast the bread.

3. 3

   When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.

4. 4

   Cut the crusts from the bread and cut each slice in half to form triangles.

5. 5

   Arrange them on two dinner plates.

6. 6

   When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook.

7. 7

   They are ready when they have just turned white.

8. 8

   Add the Worcestershire, salt if needed and pepper.

9. 9

   Spoon with all the juices over the toast and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.