1 1/2 sticks of butter
1 lb. scallops (rinse scallops under water)
1/4 c. chopped onion
2 tsp. cornstarch
1/2 c. water
1 tbsp. dill, as mush as desired
2 tsp. white wine
2 tsp. lemon juice
2 med. size zucchini

In skillet melt butter, add onion, cook over medium heat (4 to 5 minutes). Add cornstarch. Stir to blend, add remaining ingredients. Cook over medium heat, stirring occasionally, until sauce is thickened and scallops are tender, about 8 to 10 minutes. Serve over spaghetti. Serves 2.