2 med. onions, peeled, chopped
4 tbsp. butter
3 c. milk
1 c. whipping cream
2 med. potatoes, pared, diced
1 lb. tiny bay scallops
Paprika

In large soup pot, melt 2 tablespoons butter. Add onions. Turn heat to low. Cook 5 minutes or until soft but not brown. Pour in the milk and cream. Simmer 15 minutes.

Meanwhile, cook potatoes until tender, about 15 minutes. Drain. Keep in heat-proof dish.

Melt 2 tablespoons butter in skillet. Add scallops. Saute over high heat until opaque, about 1 minute. Add to the potatoes. Add potatoes and scallops to onion cream mixture. Heat to serving temperature. Sprinkle each serving with paprika. Serve immediately. Serves 4.