Scallops in Cream Sauce
1 pound Scallops
1/4 cup butter
2 T. thinly sliced green onions
1/4 tsp. salt
1/4 cup dry white wine
2 tsp. cornstarch
1/2 cup heavy cream
1/2 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