Categories: Fish, Soups 
      Yield: 1 servings 
  
      2 lb Scallops 
      3 tb Butter;* 
      6    Potatoes; medium, cubed 
      2    Onions; small, diced 
  1 1/2 qt Milk;** 
           -salt and pepper to taste 
  
  Melt butter in skillet and fry scallops on both sides. With a knife, cut 
  scallops into small pieces, making sure that they are well browned. 
  Meanwhile, cook potatoes and onions in lightly salted water until tender, 
  but not mushy. Add scallops and milk and season to taste. Bring to just 
  under the boiling point and serve with crackers.