1 lb. scallops
1 green onion (with top), thinly sliced
1/4 c. butter
1/4 tsp. salt
1/4 c. dry white wine
2 tsp. cornstarch
1/2 c. whipping cream
4 c. hot cooked spinach noodles or fettuccine
1/2 c. finely shredded Swiss cheese

If scallops are large, cut into halves. Cook and stir onion in butter in 10-inch skillet over medium-high heat until tender. Stir in scallops and salt. Cook, stirring frequently, until scallops are white, 3 to 4 minutes.

Mix wine and cornstarch; stir into scallop mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in whipping cream. Heat until hot, 1 to 2 minutes. Toss noodles and cheese. Spoon scallop mixture over noodles. Serve with freshly ground pepper if desired. 6 servings.