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“From the My Great Recipes collection. I added salt to taste.”

Ingredients Nutrition

  • 5 tablespoons butter
  • 2 medium onions, peeled and chopped
  • 3 cups whole milk
  • 1 cup whipping cream
  • 2 medium sized potatoes, peeled and diced to 1/2-inch
  • 1 lb bay scallop (or use sea scallops, quartered)
  • paprika


  1. In a large, heavy soup pot, melt 3 Tbsp of the butter. Add onions. Turn heat to low. Cook 5 minutes, or until soft and translucent, but not brown.
  2. Pour in the milk and cream. Simmer 15 minutes.
  3. Meanwhile, cook potatoes in lightly salted boiling water to cover until tender, about 15 minutes. Drain. Keep hot in heat-proof serving dish.
  4. Melt 2 Tbsp butter in heavy skillet. Add the scallops. Saute over high heat until opaque, about 1 minute. Add to the potatoes.
  5. Add potatoes and scallops to the onion-cream mixture. Heat to serving temerature. (Add salt as needed.) Sprinkle each bowl with paprika if desired.

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