1 lb. scallops
3/4 c. white wine
1/2 tsp. thyme
1/2 tsp. tarragon
1/4 c. bread crumbs
3 tbsp. butter
1/2 c. grated Swiss cheese
1/4 c. grated Parmesan cheese
1/2 lb. sliced fresh mushrooms
1/2 c. light cream
1 egg yolk, beaten
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour

Poach scallops in combined wine, thyme and tarragon for 2 minutes. Drain and reserve 1/2 cup of the liquid. Saute mushrooms in butter. Mix in flour, blend in cream, liquid, egg yolk, Parmesan cheese, salt and pepper.

Heat until thickened, add scallops. Spoon into casserole dish. Top with swiss cheese and edge with bread crumbs. Bake at 450 degrees for 5 to 8 minutes.