1 lb. scallops
3/4 c. dry white wine
3 tbsp. butter
2 tbsp. flour
1/2 c. cream
Salt and pepper
1 sm. onion

Wash scallops. Poach in wine until just tender, about 5 minutes. Drain, save wine. Melt butter in a saucepan. Add flour, blend well. Add wine, cream and cook, stirring constantly until thick. Add scallops and onions. Serve on linguine.