1 c. dry vermouth
1/2 c. water
1/2 tsp. salt
4 peppercorns
1 bay leaf
2 sprigs parsley
2 lbs. scallops
10 tbsp. butter
1 onion, sliced
1/2 lb. mushrooms, sliced
3 med. tomatoes, peeled, seeded, and chopped
4 tbsp. all-purpose flour
1 c. reserved court bouillon (given below)
2 tbsp. light cream
Bread crumbs
Paprika

Preheat oven to 400 degrees. In a large saucepan, combine and bring to a boil the vermouth, water, salt, peppercorns, bay leaf, and parsley. Simmer for 10-15 minutes to make a court bouillon. Add scallops and poach for 2 minutes. Remove scallops and set aside. Strain court bouillon and reserve.

Place scallops in a large mixing bowl. Melt 4 tablespoons butter in a skillet and saute onion, mushrooms, and tomatoes for 10 minutes until soft. Remove from heat and add to scallops. Melt 4 tablespoons butter in saucepan until foamy, add the 4 tablespoons flour and cook for 3 minutes. Slowly add 1 cup reserved court bouillon and cook, stirring constantly until well blended and thickened.

Blend cream into sauce. Add to scallop mixture in bowl and mix thoroughly. Place in scallop shells or 2 quart casserole dish, sprinkle with bread crumbs, and dot with remaining butter. Bake for 25-30 minutes. Dust with paprika. Serve over spaghetti, if desired. Serves 6.