I need a recipe for a cream sauce for scallops and pasta...i guess kinda like an alfredo sauce. Its hubbys b-day soon so I wanna do something special!!!

this one is a classic and very good

Coquilles St Jacques

1 lb. mushrooms, sliced
1 lemon, juiced
5 tbsp. butter
1 lb. fresh scallops, cut
1 c. dry white wine
1/4 tsp. ground thyme
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
1 c. light cream
3/4 c. soft bread crumbs, buttered

Preheat oven to 400 degrees. Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter. Place scallops, wine and seasonings in a saucepan. Simmer covered, for 10 minutes. Drain and reserve 1 cup of the broth. Make a white sauce with the remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into buttered shells and top with bread crumbs. Bake for 10 minutes until browned.

you can use any oven proof dish instead of the shells to bake it in! it just has to be fairly shallow!

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