and reserve the cooking liquid. arrange the mussels and cockles on top of the scallops.
3. bring 3/4 cup of the liquid back to a boil, and add the butter, a teaspoon at a time, while mixing with a hand mixer. the sauce should become foamy. add a few drops of lemon juice, plus salt and pepper. place the scallop shells in the oven for 3 minutes to warm. arrange on plates; beat the butter mixture again, and scoop the foam onto the scallop shells. sprinkle with chives. 