Bay Scallops With Tomato-Chive Cream - cooking recipe

Ingredients

16 oz. bay scallops, cleaned (this also works well with salmon fillets)
1 medium shallot
1 small garlic clove
1/2 c. parsley, loosely packed
1 can tomato sauce
1/2 c. heavy cream
4 Tbsp. butter
1/2 small lemon
salt
1/2 c. snipped chives

Preparation

Peel and mince the shallot and garlic.
Mince the parsley. In a small pan, combine the tomato sauce, heavy cream, shallot, garlic and parsley.
Bring mixture to a boil and simmer over low heat, about 2 minutes.
Whisk in butter, one tablespoon at a time. Squeeze in 1 teaspoon of lemon juice and 1/2 teaspoon of salt; stir in chives and parsley.
Cover and keep warm.
Adjust oven rack to middle position and heat oven to 400\u00b0.
Put scallops in a baking pan and bake until just cooked, about 5 minutes.
Transfer scallops to warmed plates.
Spoon sauce over scallops and serve immediately.
Makes 4 appetizer servings.