Scallops and Herbed Cheese

Saute 1 tablespoon finely chopped onion in 1 tablespoon peanut oil until soft.

Add 1 cup white wine and l TBS lemon juice. Reduce by half.

Add 3/4 pound bay scallops and poach until firm, about 1 minute.

Remove from heat and stir in 4 ounces herbed cream cheese until smooth.

Season to taste with salt and white pepper.

Add 2 teaspoons chopped parsley and toss with hot pasta.