1 package (12 ounces) frozen scallops
3 cups boiling water
1 teaspoon salt
2 cups cubed potatoes (2 medium size)
1 cup cubed carrots (3 medium size)
1 cup sliced celery
1 medium onion, chopped (1/2 cup)
1 cup milk
1 cup chicken broth
1/8 teaspoon white pepper
2 tablespoons margarine
lemon slices

Cook frozen scallops in boiling, salted water for 3 minutes or until tender; remove from water with slotted spoon; reserve.

Add potatoes, carrots, celery and onion to same water; simmer until tender, about 10 minutes.

Stir in milk, chicken broth, pepper and margarine.
Puree in blender with 1/2 cup of the scallops.
Return to pan with remaining whole scallops and reheat.

Garnish with lemon slices.

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