1 1/2 lb. sea scallops or bay scallops
4 scallions finely chopped
4 tbsp. unsalted butter
6 tbsp. dry sherry
4 tsp. Worcestershire sauce
2 tbsp. flour
1 pt. half and half
1 1/4 tsp. Old Bay seasoning
Garnish
Chopped parsley
Paprika

Rinse scallops; pat dry. Cut into 1/2 inch pieces. In a large skillet over medium heat, saute scallions in 1 tablespoon butter. Add scallops and stir continuously in pan until opaque, 2-4 minutes; do not overcook. Remove from heat; add 2 tablespoons sherry, 3 teaspoons Worcestershire sauce, and 1/4 teaspoon Old Bay Seasoning.

In large saucepan, melt 3 tablespoons butter. Using wire whisk, gradually add flour. Cook and stir until mixture is golden. Gradually add half-and-half, 4 tablespoons sherry, 1 teaspoon Worcestershire sauce and 1 teaspoon Old Bay Seasoning. Blend well.