1 1/2 lbs. scallops, wash well
2 c. dry white wine
3/4 c. butter
3 finely chopped shallots
2 tbsp. minced parsley
2 lg. cloves garlic, minced
3 tbsp. flour
2 tbsp. cream or half & half
Pasta - vermicelli (1 lb.)

Simmer scallops in wine just until tender. Drain and reserve liquid. Melt butter in large pan and saute shallots, parsley, garlic. Stir in flour until blended. Add reserved liquid and cream - blend. Add scallops to sauce. Season to taste with salt and pepper. Boil and drain pasta. Combine scallops, sauce and pasta.