Rich Scallop Soup

2 cups milk
1 cup heavy cream
2 tbsp. butter or margarine
1 tsp. salt
1/4 tsp. white pepper
1 tsp. Worcestershire sauce
paprika
3 tbsp. parsley, fresh, finely chopped
1 pound scallops, chopped into small pieces

In the top of a double boiler, blend milk, cream, butter or margarine, salt, pepper and Worcestershire sauce. Place top of double boiler over the bottom with boiling water and bring to a simmer, stirring frequently.

Add scallops to the mixture and cook until tender, about 8 to 10 minutes.

Pour hot soup into individual bowls. Sprinkle each bowl with paprika and parsley.

Servings: 6
Source: North Carolina Sea Grant Program