1 lb. scallops
1 onion, sliced thin
1/4 c. butter
Dash salt
1/4 c. dry white wine
2 tsp. cornstarch
1/2 c. heavy cream
4 c. cooked fettuccine or spinach noodles
1/2 c. shredded Swiss cheese

Cook onion in large skillet until tender. Stir in scallops and salt, cooking until scallops are white. Mix wine and cornstarch, stir into scallops and onion. Heat until boiling while stirring constantly. Boil and stir one minute; then reduce to medium heat. Stir in cream, cooking 1 to 2 minutes more. Toss noodles with cheese, arrange scallops over noodles. Garnish with paprika and cheese. Serves 6.