Scallops in creamy herb sauce

• 1 lb scallops, bay or sea,rinse and drained
• 23 cup wine
• 13 cup water
• 1 pinch salt
• 14 teaspoon fresh ground pepper
• 2 tablespoons butter
• 1 tablespoon flour
• 12 teaspoon fresh tarragon, snipped
• 12 teaspoon fresh chives, snipped
• 12 teaspoon fresh parsley, snipped
• 12 teaspoon fresh dill, snipped
• 23 cup half-and-half
• paprika

1. If using large scallops, cut in half.
2. Bring wine, water, salt and pepper to a medium simmer.
3. Add scallops and cook for 4-6 minutes until tender and semi opaque; remove with a slotted spoon and reserve liquid.
4. Melt butter in a saucepan, blend in flour to make a smooth paste and slowly whisk in reserved liquid, cooking until sauce is smooth, stirring for 2-3 minutes- do not brown.
5. Add scallops, heat through, serve hot in patty shells or with rice or pasta.
6. Sprinkle with paprika for garnish, or fresh herb mix can be used as garnish.

wine, water, salt, ground pepper, butter, flour, fresh tarragon, fresh chives, fresh parsley, fresh dill, paprika

Taken from www.food.com/recipe/scallops-in-creamy-herb-sauce-70135 (may not work)