Cream Of Scallops
|Clam juice||16 Ounce (About 2 Bottles)|
|Celery salt||1⁄8 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
|Heavy cream/Half and half, also called light cream||1 Cup (16 tbs)|
|Chopped parsley/Chives||1 Tablespoon|
Heat clam juice, butter or margarine, Worcestershire, dry mustard, garlic salt, and celery salt in a pan.
When just boiling, add cut-up scallops, and simmer gently about 3 minutes.
Beat egg yolks with heavy cream or half-and-half; stir a little of the hot clam juice into the cream; then gradually stir the cream mixture into the remaining hot clam juice.
Cook, stirring, about 1 minute, or just until liquid is slightly thickened.
Garnish with chopped parsley or chives.