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Ingredients
- 2 lb Scallops
- 3 Tbsp. Butter,*
- 6 x Potatoes, medium, cubed
- 2 x Onions, small, diced
- 1Â 1/2 quart Lowfat milk,**
- Â Â salt and pepper to taste
Directions
- Heat butter in skillet and fry scallops on both sides. With a knife, cut scallops into small pcs, making sure which they are well browned.
- Meanwhile, cook potatoes and onions in lightly salted water till tender, but not mushy. Add in scallops and lowfat milk and season to taste. Bring to just under the boiling point and serve with crackers.
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