In top of a double boiler, blend milk, cream, butter, salt, pepper and Worcestershire sauce. Place top of double boiler over the bottom with boiling water and bring to a simmer, stirring frequently. Add scallops to the mixture and cook until tender, about 8 to 10 minutes. Pour hot soup into individual bowls. Sprinkle each bowl with paprika and parsley. Makes 6 servings. |
