1/3 c. ginger root finely chopped
1/2 c. cream sherry
3 sticks butter
6 lg. cloves garlic, finely chopped
1 1/2 lbs. sea scallops
1 1/2 c. light cream

Marinate ginger in sherry at least 2 hours. Melt butter in large frying pan over medium heat. Saute garlic but do not brown. Add scallops and saute for 1 minute. Add sherry and ginger mixture and bring to boil for 1 minute.

Remove scallops and set aside. Add cream to mixture in frying pan and bring to hard boil, then reduce to simmer. Stir frequently until reduced to a rich creamy sauce. Return scallops to sauce to reheat. Serve garnished with chopped parsley and paprika. Serves 6.