2 tbsp. finely chopped green onions
10 tbsp. butter
1 lg. carrot, julienned
2 tbsp. finely chopped fresh ginger
1/2 c. dry white wine
1/2 c. whipping cream
Salt & freshly ground pepper to taste
1 1/4 lbs. scallops

Saute green onions in 2 tablespoons butter. Add carrots and cook 30 seconds. Add ginger. Stir in the wine. When thoroughly heated, add the cream, salt and pepper and cook over high heat until the sauce is reduced by half. Add scallops. Cook 1 minute. Stir in remaining butter and serve. Serves 2 to 4.