4 tbsp. butter
3/4 c. chopped onion
1 1/2 tsp. minced garlic
2 lb. bay scallops
1/2 c. dry white wine
4 tbsp. finely chopped fresh basil leaves
1/2 c. heavy cream
Salt to taste

Heat butter (best to use stainless steel frying pan). Add onion and garlic, cook about 5 minutes. Add scallops and saute for 2 minutes. Add wine and continue cooking for 2 more minutes. Remove scallops and set aside. Stir in basil and cream, cook rapidly, while cream reduces and thickens. Season with salt to taste. Put scallops back in pan and serve over pasta.