Instructions: If scallops are large, cut into halves. cook and stir onions in margarine in 10-inch skillet over medium-high heat until tender. stir in scallops an salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.

mix wine and cornstarch; stir into scallop mixture. heat to boiling, stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese.

spoon scallop mixture over noodles. serve with freshly ground pepper if desired.

serves 6

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