Scallops In White Sauce

Ingredients

• 2 chicken bouillon cubes
• 1 cup water
• 1 cup butter
• 1/2 cup all purpose flour
• 2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 2 garlic cloves, crushed
• white pepper, fresh-grated
• 12 scallops
• 1 package spaghetti or angel hair pasta

Directions

1. Dissolve bouillon in warm water; set aside.
2. Cook pasta according to package directions.
3. In a large frying pan, melt butter over low heat.
4. Add pepper to taste and roast garlic when butter has melted.
5. Gradually stir in flour.
6. While stirring, gradually add cream until blended.
7. Blend in bouillon.
8. Continue stirring on medium heat until thickened.

Add Parmesan.

1. 5 minutes before pasta is ready, slowly add the scallops to sauce.
2. Serve over hot pasta, garnish with parsley.