1 1/2 lbs. scallops, diced
6 tbsp. butter
1 qt. light cream
1 qt. half and half
1 med. onion, finely chopped
1 clove garlic, minced
1/2 c. dry white wine
Snipped chives
Dash white pepper
Dash paprika
Dash salt

Melt 2 tablespoons butter in a large heavy skillet. Saute onion and garlic until soft and translucent. Add drained scallops. (Reserve any liquid.) Saute until tender. Add seasoning. Combine cream and milk in large pot. Heat, do not boil. Add wine, reserved scallop liquid and remaining butter to milk. Add scallops mixture, stir well. Add chives and sprinkle with paprika. Serves 8 to 10.