Scallops in Cream Sauce
1 pound Scallops
¼ cup butter
2 T. thinly sliced green onions
¼ tsp. salt
¼ cup dry white wine
2 tsp. cornstarch
½ cup heavy cream
½ cup finely shredded Swiss Cheese
If scallops are large, cut in half.
Melt butter in a 10 in. skillet on medium-high. Cook onion in butter until tender.
Stir in scallops and sauté 3 or 4 minutes until scallops are white, stirring frequently.
Mix wine and cornstarch. Stir into scallop mix. Boil and stir 1 minute.
Reduce heat to medium. Stir in whipping cream. Heat 1-2 minutes or until hot.
Remove from heat. Stir in cheese until melted.
Spoon over rice or noodles
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