| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Soups | 1 | Servings | |
INGREDIENTS
| 2 | lb | Scallops |
| 3 | tb | Butter;* |
| 6 | Potatoes; medium, cubed | |
| 2 | Onions; small, diced | |
| 1 1/2 | qt | Milk;** salt and pepper to taste |
INSTRUCTIONS
Melt butter in skillet and fry scallops on both sides. With a knife, cut scallops into small pieces, making sure that they are well browned. Meanwhile, cook potatoes and onions in lightly salted water until tender, but not mushy. Add scallops and milk and season to taste. Bring to just under the boiling point and serve with crackers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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