1 lb. scallops
1 bay leaf
Pinch dried thyme
Salt
Pepper
3 tbsp. butter
1 c. sliced mushrooms
2 tbsp. minced onion
3 tbsp. flour
1/2 c. heavy cream
2 tbsp. dry sherry
1/3 c. buttered fine bread crumbs
1/3 c. grated Parmesan cheese

Preheat oven to 400 degrees. Place scallops in a saucepan. Add 3/4 cup water, bay leaf, thyme, salt and pepper to taste. Bring to a boil; lower heat and simmer, covered, 5 minutes. Drain scallops, reserving broth. Discard by leaf. Heat butter, add mushrooms and onion, and cook over low heat about 5 minutes. Blend in flour. Measure 1 cup reserved broth and add to mushrooms. Add cream and cook, stirring, until thickened. Add scallops and sherry. Fill scallop shells or ramekins with creamed mixture. Mix crumbs and cheese and sprinkle over filling. Bake until crumbs are brown, about 15 minutes.

Makes 6 servings.