1 1/2 c. water
1/2 c. white wine
1 tsp. salt
Few grains cayenne
2 pt. scallops
4 tbsp. butter
1 onion, minced
4 tbsp. flour
1 clove garlic, minced
2 egg yolks, beaten
1 c. chopped mushrooms or 2 cans
Bread crumbs and Parmesan cheese

In skillet combine water, wine, salt, cayenne. In it simmer scallops no longer than 5 minutes, or until cooked. Drain, reserving liquid.

In same skillet melt butter, saute onions until tender, stir in flour well, stir in reserved liquid and cook until thickened. Add garlic, stirring constantly, about 5 minutes.

Gradually stir some of the sauce into egg yolks then into remaining sauce gradually stir egg yolk mixture. Add scallops and mushrooms. Heat gently. Fill scallop shells or pie pans. Top with crumb and cheese mixture. Bake at 425 degrees until brown, 5 minutes.