1 1/2 tbsp. butter
2 c. coarsely chopped onion
4 c. cubed potatoes
2 tbsp. parsley (fresh), minced
Milk
Med. cream (optional)
1 lb. bay scallops
Salt & pepper to taste

Saute onions in butter until soft. Add peeled, cubed potatoes and enough milk to cover. Cook over low heat until potatoes are done. (You may speed up his step by partially cooking potatoes in microwave before adding them to the onions.) Add parsley and seasonings and scallops. Add enough medium cream (or milk) to cover scallops and continue cooking over medium low heat until scallops are done. (Cooking time depends on size of scallops.) Serve immediately in heated bowls.