1 lb. fresh bay scallops
3/4 c. water
1/3 c. sauterne
1/2 tsp. salt
Dash of cayenne
3 tbsp. flour
3 tbsp. butter
2 tbsp. onion, finely chopped
1 tsp. parsley, chopped
1 egg yolk, well beaten
1/4 lb. fresh mushrooms, sauteed in butter
3/4 c. soft bread crumbs

Combine water, sauterne, salt, cayenne and scallops. Simmer 5 minutes. Drain and reserve liquid. In the same pan, make a sauce of butter and flour and reserved liquid. Add onion, parsley and cook until thick, about 5 minutes. Quickly blend in egg yolk. Taste and adjust seasonings. Add scallops and mushrooms. Spoon into 6 buttered Ramekins. Top with crumbs and bake at 425 degrees for 5 minutes or until golden brown.

Makes 4 to 6 servings.