2 potatoes, pared & chopped
4 tbsp. butter
2 onions, peeled & chopped
2 c. milk
1 1/2 c. cream or evaporated milk
1 lb. bay scallops or quartered sea scallops
Salt & pepper to taste
Chives for garnish

Steam or boil potatoes until tender. As potatoes cook, melt 2 tablespoons butter in soup kettle and saute onions until tender. Add milk and cream; simmer gently 15 minutes. Melt remaining 2 tablespoons butter in skillet. Over high heat saute scallops 3 minutes, turning frequently. Add scallops and potatoes to kettle. Season with salt and pepper. Garnish each serving with chopped chives. Serves 4 to 6.