Scallops in Cream Sauce

1 pound Scallops

1/4 cup butter

2 T. thinly sliced green onions

1/4 tsp. salt

1/4 cup dry white wine

2 tsp. cornstarch

1/2 cup heavy cream

1/2 cup finely shredded Swiss Cheese

If scallops are large cut in half

Melt butter in a 10 in. skillet on medium-high. Cook onion in butter until tender

Stir in scallops and sauté 3 or 4 minutes until scallops are white, stirring frequently

Mix wine and cornstarch. Stir into scallop mix. Boil and stir 1 minute.

Reduce heat to medium. Stir in whipping cream. Heat 1-2 minutes or until hot.

Remove from heat. Stir in cheese until melted.

Spoon over rice or noodles

Serves 6